Understanding the effect of temperature and time on protein degree of hydrolysis and lipid oxidation during ensilaging of herring (Clupea harengus) filleting co-products

The aims of this study were to investigate the effect of temperature, time and stirring on changes in protein degree of hydrolysis (DH), free amino acids (FAA), lipid oxidation and total volatile basic nitrogen (TVB-N) during ensilaging of herring (Clupea harengus) filleting co-products. Results sho...

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Detalles Bibliográficos
Autores principales: Sajib, Mursalin, Albers, Eva, Langeland, Markus, Undeland, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7293326/
https://www.ncbi.nlm.nih.gov/pubmed/32533006
http://dx.doi.org/10.1038/s41598-020-66152-0

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7293326/
https://www.ncbi.nlm.nih.gov/pubmed/32533006
http://dx.doi.org/10.1038/s41598-020-66152-0

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