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Correlation of type V collagen content with post-mortem softening of fish meat during chilled storage |
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| Authors: | YASUTAKA SHIGEMURA MASASHI O YASUYUKI TSUKAMASA YASUO MAKINODAN AND TETSUO KAWAI |
| Institution: | Department of Fisheries, Faculty of Agriculture, Kinki University, Nara, Nara 631-8505 and ;Graduate School of Agriculture and Life Sciences, Osaka Prefecture University, Sakai, Osaka 599-8531, Japan |
| Abstract: | |
| Keywords: | breaking strength chilled storage firmness fish meat softening type V collagen |