@article{oai:ir.kagoshima-u.ac.jp:00004730,
 author = {OHTA, Fuyuo and HOKANISHI, Suzuko and KONO, Michiko},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-28},
 note = {The susceptibility of myosystem foods to low homogenizing stress were examined by means
of the microscopic observation of the fragments separated from the muscle homogenates and of
the determination of ratio of protein extractability. 1) Appreciable difference in the fragility of raw muscle was observed between fish and live-stock on the market and within the respective group as well. 2) Photomicrographs of the fragments from thawed fish muscle showed
the less disintegratability of its muscular structure, which was supported by a increase of the
volume of settled fragments and by a decrease of the ratio of protein extractability. 3) The
fish muscle was made less disintegratable by means of cooking or salting, but the characteristic difference was observed in the separated fragments of each muscle differently processed.
The relation of textural alteration in those foods and their sensory palatability, and the
mechanism of the alteration were discussed.},
 pages = {103--110},
 title = {Some Observations of the Textural Properties of Marine Myosystem Foods},
 volume = {26},
 year = {}
}