The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C during 72 h postmortem
详细信息 查看全文
- 作者：Longteng Zhanga ; Qian Lia ; Jian Lyua ; Chunli Konga ; Sijia Songa ; Yongkang Luoa ; b ; luoyongkang@263.net" class="auth_mail" title="E-mail the corresponding author ; luoyongkang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：Adenosine triphosphate (PubChem CID ; 5957) ; Inosine monophosphate (PubChem CID ; 8582) ; Hypoxanthine riboside (PubChem CID ; 6021) ; Hypoxanthine (PubChem CID ; 790) ; Lactic acid (PubChem CID ; 612)
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：1 February 2017
- 年：2017
- 卷：216
- 期：Complete
- 页码：130-137
- 全文大小：419 K
文摘
- •
Effects of stunning methods on stress and quality were measured.
- •
Stunning methods significantly affect the rate of ATP degradation.
- •
Stunning methods strongly corresponded to stress conditions.
- •
Fish stunned by percussion and ice/water slurry resulted in better flesh quality than gill cut.
© 2004-2018 中国地质图书馆版权所有 京ICP备05064691号 京公网安备11010802017129号 地址：北京市海淀区学院路29号 邮编：100083 电话：办公室：(+86 10)66554848；文献借阅、咨询服务、科技查新：66554700 |