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The Effect of Sodium Bicarbonate Injection on the Physico-Chemical Quality of Post-Harvest Trout
The muscle hardness of fish is an important parameter associated with meat quality, and the post-mortem decrease in the pH of fish tissue pH affects its physical properties. We hypothesized that maintaining a high pH in fish tissue after death would prevent protein denaturation and consequent textur...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10341217/ https://www.ncbi.nlm.nih.gov/pubmed/37444175 http://dx.doi.org/10.3390/foods12132437 |