Zobrazeno 1 - 10
of 25
pro vyhledávání: '"J. Lavéty"'
Publikováno v:
International Journal of Food Science & Technology. 7:291-301
Summary It is shown that the mechanical strength of isolated myocommata is altered by the pH of the surrounding fluid, and that the effect is reversible. The gaping seen in the fillets of well-nourished cod frozen in rigor mortis, thawed and filleted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d221ee1bc9fe004d5405264bb36adda
https://doi.org/10.1111/j.1365-2621.1972.tb01664.x
https://doi.org/10.1111/j.1365-2621.1972.tb01664.x
Publikováno v:
International Journal of Food Science & Technology. 4:39-44
Summary. Fish of different species frozen whole, thawed and filleted gape according to the time after death at which they were frozen. Those frozen immediately after death gaped least, a marked increase accompanying the onset of rigor mortis. Thereaf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfef39c6308a009db31099f496588815
https://doi.org/10.1111/j.1365-2621.1969.tb01495.x
https://doi.org/10.1111/j.1365-2621.1969.tb01495.x
Publikováno v:
International Journal of Food Science & Technology. 23:23-30
Summary ‘Gaping’ is a phenomenon in which the connective tissues of fish fillets fail to hold the blocks of muscle together. Slits appear across the surface of the muscle which cannot then be mechanically skinned, or, in the case of smoked salmon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b0608323e054604ece11894ba931003b
https://doi.org/10.1111/j.1365-2621.1988.tb00546.x
https://doi.org/10.1111/j.1365-2621.1988.tb00546.x
Publikováno v:
Food Chemistry. 8:299-305
Blue whiting caught in January and April were stored in ice, iced sea water and at ambient temperature for varying lengths of time before freezing on board. Thawed fish samples were scored for gaping. The results indicate that storage in iced sea wat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2fa4faad3ceb0fed50582a9734463b12
https://doi.org/10.1016/0308-8146(82)90032-2
https://doi.org/10.1016/0308-8146(82)90032-2
Publikováno v:
Comparative Biochemistry and Physiology Part B: Comparative Biochemistry. 55:487-492
1. 1. Starvation causes the myocommata and skin of cod to thicken. 2. 2. Collagen prepared from the thickened tissue appears to have identical properties to normal collagen—molecular shape, intramolecular crosslinking, amino and imino acid composit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::308d2a2106f77ccdbad3bd259db3487a
https://doi.org/10.1016/0305-0491(76)90005-5
https://doi.org/10.1016/0305-0491(76)90005-5
Publikováno v:
International Journal of Food Science & Technology. 11:389-399
Summary Some properties of the collagens of myocommata and skin from three species of fish are described. The musculature of hake separates readily into flakes because of intrinsic weakness in the connective tissue. The corresponding tissue of catfis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c537839862e2de341bcc6b94e524192
https://doi.org/10.1111/j.1365-2621.1976.tb00737.x
https://doi.org/10.1111/j.1365-2621.1976.tb00737.x
Autor:
R. M. Love, J. Lavéty
Publikováno v:
Marine Biology. 43:117-121
Histological sections of starved cod (Gadus morhua Linnaeus, 1758) and jelly cats (Lycichthys denticulatus Kroyer, 1844) with similar water contents are compared. Starvation causes the white muscle fibres of cod to shrink into irregular shapes inside
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9048893403b8f6e8bc62de3ebb018e53
https://doi.org/10.1007/bf00391259
https://doi.org/10.1007/bf00391259
Publikováno v:
Comparative Biochemistry and Physiology Part A: Physiology. 41:39-42
1. 1. During starvation, protein is removed from cod musculature and the water content increases, giving rise to a much softer and weaker tissue. 2. 2. The myocommata, which bind the muscle blocks together, simultaneously become much stronger. 3. 3.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9fb49d973ad17b06174d672509b1f23
https://doi.org/10.1016/0300-9629(72)90031-x
https://doi.org/10.1016/0300-9629(72)90031-x
Publikováno v:
Comparative biochemistry and physiology. B, Comparative biochemistry. 47(1)
1. 1. Several chemical criteria of biological condition were measured in cod ( Gadus morhua L.) caught in spring and autumn on a wide range of fishing grounds. 2. 2. While the water content of the muscle of well-fed fish usually lies between 80 and 8
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f0999a2cb47ba1eb88001ce932290f9
https://pubmed.ncbi.nlm.nih.gov/4810365
https://pubmed.ncbi.nlm.nih.gov/4810365
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