Quality Change of Sea Bass (Lateolabrax japonicas) Muscle during Cold Storage at 4 ℃

This study was conducted in order to explore the changes in muscle quality of sea bass during cold storage. The physiological and biochemical changes of fish meat during storage at 4 ℃ were evaluated in terms of its pH, total bacterial count, total volatile basic nitrogen (TVB-N) content, K value an...

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Bibliographic Details

Published in:	Shipin Kexue
Main Author:	YANG Ruqing, CHEN Yulei, SUN Lechang, ZHANG Lingjing, LIU Guangming, CAO Minjie
Format:	Article
Language:	English
Published:	China Food Publishing Company 2023-01-01
Subjects:	sea bass; matrix metalloproteinase; texture; masson staining; immuno-histochemical
Online Access:	https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-1-029.pdf