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Use of Rapid Capillary Zone Electrophoresis to Determine Amino Acids Indicators of Herring Ripening during Salting

Currently, herring fillets are salted with acetic acid to activate muscle proteases. This causes a change in the composition of free amino acids, compared to salting of whole fish with viscera proteases. Therefore, old indicators of the ripening dynamics of salted fish based on amino acids are not c...

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Detalles Bibliográficos
Autores principales: Felisiak, Katarzyna, Szymczak, Mariusz
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8622406/
https://www.ncbi.nlm.nih.gov/pubmed/34828799
http://dx.doi.org/10.3390/foods10112518