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Biophys. Acta 102,309. Smith, M. , Judge, M. , and Stadelman, W. J. (1969). A "cold shortening" effect in avian muscle. / . Food Sei. 34, 42. , and Miyauchi, D. (1964). Measurement of hypoxanthine in fish as a method of assessing freshness. /. Food Sei. 29, 710. Stansby, M. , Pottinger, S. , and Miyauchi, D. T. (1956). Factors to be considered in the freezing and cold storage of fishery products. In "Refrigeration of Fish," Part 3, p. 65. S. C. Tarr, H. L. A. (1955). Fish muscle riboside hydrolases.
Meyer, L. H. (1964). "Food Chemistry," 3rd Ed. Reinhold, New York. Moorjani, M. , Montgomery, W. , and Coote, G. G. (1960). Correlation of taste panel gradings with salt-extractable protein of frozen fish fillets. Food Res. 25, 263. Nagayama, F. (1966). Mechanisms of breakdown and synthesis of glycogen in tissues of marine animals. Nippon Suisan Gakkaishi 32, 188. Nazir, D. , and Magar, N. G. (1963). /. Food Sei. 28, 1. Newbold, R. P. (1966). Changes associated with rigor mortis. In "The Physiology and Biochemistry of Muscle as a Food" (E.
It would then appear that the initiation of the climacteric is a direct consequence of changes in permeability characteristics as observed by Sacher (1966), who reported a considerable increase in free space at the climacteric for the banana as a result of alterations in permeability characteristics. 2. Enzymic Control The possibility of enzymic activity in relation to the climacteric has been reported in a large number of cases. Tager and Biale (1957) observed a marked increase in carboxylase and aldolase activity during the ripening of banana which was accompanied by a possible shift from the pentose phosphate pathway to the glycolytic pathway.