Concepedia

Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported

Hiroko Yamaguchi, Misako Nakaya, Gen Kaneko, Chie Yoneda, Toshitaka Mochizuki, Katsuya Fukami, Hideki Ushio, Shugo Watabe

Fisheries Science · 2012 · 12 citations · 35 references

DOI

Concepts

References

35

A New Method for Estimating the Freshness of Fish

Tsuneyuki SAITO, K.I. Arai, Minoru MATSUYOSHI · NIPPON SUISAN GAKKAISHI · 1959 · 547 citations · Full text

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Contribution of peptides and amino acids to the taste of foods

J. KIRIMURA, Akira Shimizu, Akimitsu Kimizuka et al. · Journal of Agricultural and Food Chemistry · 1969 · 348 citations

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The Synergistic Taste Effect of Monosodium Glutamate and Disodium 5′‐Inosinate

Shizuko Yamaguchi · Journal of Food Science · 1967 · 338 citations

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Collagen content in the muscle of fishes in association with their swimming movement and meat texture.

Kenji Sato, Reiji Yoshinaka, Yutaka Shimizu · NIPPON SUISAN GAKKAISHI · 1986 · 227 citations

, , +16

Amines in Fish Muscle: I. Colorimetric Determination of Trimethylamine as the Picrate Salt

W. J. Dyer · Journal of the Fisheries Research Board of Canada · 1945 · 193 citations

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