Peptidomic Analysis Reveals Temperature-Dependent Proteolysis in Rainbow Trout (<i>Oncorhynchus mykiss</i>) Meat During Sous-Vide Cooking
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures...
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| Principais autores: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
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MDPI AG
2024-11-01
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| coleção: | Proteomes |
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| Acesso em linha: | https://www.mdpi.com/2227-7382/12/4/36 |
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