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Influence of washing and frozen storage on the myofibrillar protein fraction in sardine mince flesh
Frozen storage of fish species, such as sardine, result in detrimentalchanges in functional properties that determine storagelife. Sardine meat is characterized by high fat content, dark meat,and sarcoplasmic proteins that inhibit gel formation. Washingmince flesh with solutions such as sodium bicar...
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| Publicado no: | Revista Científica |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad del Zulia
2007
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=95917413 |
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