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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Detalles Bibliográficos
Autores principales: Strzelczak, Agnieszka, Balejko, Jerzy, Szymczak, Mariusz, Witczak, Agata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069727/
https://www.ncbi.nlm.nih.gov/pubmed/33920413
http://dx.doi.org/10.3390/foods10040829

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8069727/
https://www.ncbi.nlm.nih.gov/pubmed/33920413
http://dx.doi.org/10.3390/foods10040829

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