Atsushi Obatake

Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture

Dhirendra Prasad Thakur, Katsuji Morioka, Yoshiaki Itoh et al. · Fisheries Science · 2003 · 59 citations · Full text

Agriculture, Anatomy, Food Science +14

Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage

Warangkana Sompongse, Yoshiaki Itoh, Atsushi Obatake · Fisheries Science · 1996 · 45 citations · Full text

Life Sciences, Biochemistry, Cell Biology +7

Role of SH<sub>a</sub> in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin

Warangkana Sompongse, Yoshiaki Itoh, Atsushi Obatake · Fisheries Science · 1996 · 34 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +14

Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (<i>Seriola quinqueradiata</i>) at different anatomical locations

Dhirendra Prasad Thakur, Katsuji Morioka, Yoshiaki Itoh et al. · Journal of the Science of Food and Agriculture · 2002 · 26 citations

Agriculture, Animal Sciences, Food Science +17

Post-mortem degradation of inosinic acid and related enzyme activity in the dark muscle of fish.

Atsushi Obatake, Toshio Doi, Tatsuya Ono · NIPPON SUISAN GAKKAISHI · 1988 · 25 citations · Full text

Life Sciences, Biochemistry, Physiology +13