Jellide Mackerel Meat Probably due to <I>Myxosporidium</I> Infection

• MITANI Munehisa

  Hygiene Inspection Laboratory, Osaka Municipal Wholesale Market

• GOSHIMA Terukazu

  Hygiene Inspection Laboratory, Osaka Municipal Wholesale Market

• KISHIDA Michio

  Hygiene Inspection Laboratory, Osaka Municipal Wholesale Market

Bibliographic Information

Other Title

• 粘液胞子虫寄生が疑われたサバの異常肉 (ジェリーミート)
• Jellide Mackerel Meat Probably due to Myxosporidium Infection

Abstract

Mackerel meat imported from Norway became jellied with defrosting, the meat was suspected to be deteriorated by Myxosporidium infection by organoleptic, parasitological and bacteriological inspections.

Journal

• Journal of the Japan Veterinary Medical Association

  Journal of the Japan Veterinary Medical Association 51 (1), 35-36, 1998

  Japan Veterinary Medical Association

Keywords

• jellied fish meat
• mackerel
• Myxosporidium

Details

• CRID: 1390282679685264768
• NII Article ID: 10018949664
• NII Book ID: AN00191857
• DOI: 10.12935/jvma1951.51.35
• ISSN: 21860211
• ISSN: 04466454
• Web Site: https://agriknowledge.affrc.go.jp/RN/2030570835
• Web Site: https://search.jamas.or.jp/link/ui/1998127949
• Data Source:
  • JaLC
  • IRDB
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed