Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage

Fisheries science

Print ISSN : 0919-9268

Effect of inhabited sea area on chub mackerel meat texture and possible degradation of type V collagen during chilled storage

YASUTAKA SHIGEMURA, MASASHI ANDO, KEIJI OISHI, SATOSHI MOCHIZUKI, YASUYUKI TSUKAMASA, YASUO MAKINODAN, TETSUO KAWAI

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Keywords: chub mackerel, collagen, current velocity, exercise, meat, postmortem softening, texture

JOURNAL FREE ACCESS

2004 Volume 70 Issue 5 Pages 933-935

DOI https://doi.org/10.1111/j.1444-2906.2004.00891.x

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© The Japanese Society of Fisheries Science

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