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Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue
The technological properties of raw fish are influenced by the changes in protein structure under heating, which determines the texture and quality of the product. The aim of the study was to examine the protein denaturation temperature and the rheological properties of Baltic herring muscle tissue....
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| Veröffentlicht in: | Foods |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
MDPI
2021
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8069727/ https://ncbi.nlm.nih.gov/pubmed/33920413 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10040829 |
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