Class information for:
Level 1: FISHERY NUTR SCI//FLESH QUALITY//GAPING

Basic class information
ID Publications Average number
of references		 Avg. shr. active
ref. in WoS
9725 1061 30.0 54%


Bar chart of Publication_year

Last years might be incomplete

Classes in level above (level 2)


ID, lev.
above		 Publications Label for level above
1063 9503 SURIMI//FROZEN STORAGE//JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY

Terms with highest relevance score


Rank Term Type of term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FISHERY NUTR SCI Address 17 68% 1% 15
2 FLESH QUALITY Author keyword 17 41% 3% 32
3 GAPING Author keyword 11 43% 2% 19
4 FISHERY NUTRIT SCI Address 9 83% 0% 5
5 BRINE SALTING Author keyword 9 67% 1% 8
6 SALTED COD Author keyword 9 67% 1% 8
7 LIQUID HOLDING CAPACITY Author keyword 8 70% 1% 7
8 RIGOR INDEX Author keyword 8 100% 0% 5
9 RIGOR MORTIS Author keyword 7 27% 2% 23
10 INJECTION SALTING Author keyword 6 80% 0% 4

Web of Science journal categories

Author Key Words


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class		 LCSH search Wikipedia search
1 FLESH QUALITY 17 41% 3% 32 Search FLESH+QUALITY Search FLESH+QUALITY
2 GAPING 11 43% 2% 19 Search GAPING Search GAPING
3 BRINE SALTING 9 67% 1% 8 Search BRINE+SALTING Search BRINE+SALTING
4 SALTED COD 9 67% 1% 8 Search SALTED+COD Search SALTED+COD
5 LIQUID HOLDING CAPACITY 8 70% 1% 7 Search LIQUID+HOLDING+CAPACITY Search LIQUID+HOLDING+CAPACITY
6 RIGOR INDEX 8 100% 0% 5 Search RIGOR+INDEX Search RIGOR+INDEX
7 RIGOR MORTIS 7 27% 2% 23 Search RIGOR+MORTIS Search RIGOR+MORTIS
8 INJECTION SALTING 6 80% 0% 4 Search INJECTION+SALTING Search INJECTION+SALTING
9 CULTURED RED SEA BREAM 6 71% 0% 5 Search CULTURED+RED+SEA+BREAM Search CULTURED+RED+SEA+BREAM
10 BELLY BURSTING 6 100% 0% 4 Search BELLY+BURSTING Search BELLY+BURSTING

Key Words Plus


Rank Web of Science journal category Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 RIGOR MORTIS 51 53% 6% 67
2 CONNECTIVE TISSUE JUNCTIONS 42 94% 1% 15
3 PERICELLULAR CONNECTIVE TISSUE 40 76% 3% 28
4 POSTMORTEM TENDERIZATION 36 41% 6% 68
5 HUMANE SLAUGHTER 35 89% 2% 16
6 GELATINOLYTIC ACTIVITIES 34 93% 1% 13
7 FISH MUSCLE 34 25% 11% 117
8 SLAUGHTER METHOD 24 91% 1% 10
9 RIGOR MORTIS PROGRESS 19 74% 1% 14
10 MACRURONUS NOVAEZELANDIAE 15 46% 2% 24

Journals

Reviews


Title Publ. year Cit. Active references % act. ref.
to same field
Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review 2014 6 67 40%
Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure 2006 59 128 43%
Use of NMR in fish processing optimization: a review of recent progress 2012 14 67 34%
Processing of Salted Cod (Gadus spp.): A Review 2012 8 130 46%
Methods used to kill fish: Field observations and literature reviewed 2002 50 17 65%
Quality of farmed salmonids with emphasis on proximate composition, yield and sensory characteristics 2001 79 103 24%
CONTROL OF CHEMICAL-COMPOSITION AND FOOD QUALITY ATTRIBUTES OF CULTURED FISH 1992 136 66 26%
Farmed fish welfare-suffering assessment and impact on product quality 2009 7 83 25%
STUDIES ON THE TEXTURE OF FISH MEAT 1994 3 8 88%
A study on the mechanism of post-mortem tenderization of fish muscle 1996 3 25 76%

Address terms


Rank Address term Relevance score
(tfidf)		 Class's shr.
of term's tot.
occurrences		 Shr. of publ.
in class containing
term		 Num. of
publ. in
class
1 FISHERY NUTR SCI 17 68% 1.4% 15
2 FISHERY NUTRIT SCI 9 83% 0.5% 5
3 AQUAT FOOD SCI 5 42% 0.9% 10
4 MATRA 4 75% 0.3% 3
5 MED BIOL ELE ON MICROSCOPY 3 60% 0.3% 3
6 VALUE CHAIN PROC 3 60% 0.3% 3
7 FISH MUSCLE GRP 3 42% 0.5% 5
8 AKVAFORSK 2 15% 1.4% 15
9 FARM NUTR TECNOL PROD ANIM 2 67% 0.2% 2
10 SEAFOOD UNIT 2 31% 0.5% 5

Related classes at same level (level 1)


Rank Relatedness score Related classes
1 0.0000258913 SLURRY ICE//QUALITY INDEX METHOD//SEAFOOD CHEM
2 0.0000244698 EXTRACTIVE COMPONENT//ATP AND RELATED COMPOUNDS//ATP RELATED COMPOUNDS
3 0.0000141940 SURIMI//SUWARI//MODORI
4 0.0000111059 MARINATION//NMR T 2 RELAXATION//TUMBLING
5 0.0000102516 BOTTARGA//PROXIMATE COMPOSITION//FISH LIPID
6 0.0000099099 FORMALDEHYDE TEST//FISH WELFARE//SENTIENCE
7 0.0000098445 MUSCLE CELLULARITY//FAST SKELETAL MUSCLE//ANTARCTIC FISH
8 0.0000082573 ACID SOLUBLE COLLAGEN//PEPSIN SOLUBLE COLLAGEN//DENATURATION TEMPERATURE
9 0.0000080691 FROZEN PORK//MUSCLE STRUCTURAL PROTEINS//SCALLOP MEATS
10 0.0000065737 ELECTRICAL STUNNING//GAS STUNNING//STUNNING