Bioscience, Biotechnology, and Biochemistry
Online ISSN : 1347-6947
Print ISSN : 0916-8451
Food & Nutrition Science Notes
Effect of Bleeding on Hemoglobin Contents and Lipid Oxidation in the Skipjack Muscle
Tadashi SAKAIShusaku OHTSUBOToshiyuki MINAMIMakoto TERAYAMA
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ジャーナル フリー

2006 年 70 巻 4 号 p. 1006-1008

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Skipjack samples were prepared using two different killing methods, namely, struggling death in iced sea water (control) and instant death by mechanical bleeding. The hemoglobin content in the bled muscles was significantly lower than that in the control. 4-Hydroxyhexenal content in the bled muscles was significantly lower than that in the control over 2 d of storage at 0 °C.
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© 2006 by Japan Society for Bioscience, Biotechnology, and Agrochemistry
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