Hydrolysis and oxidation of protein and lipids in dry-salted grass carp (Ctenopharyngodon idella) as affected by partial substitution of NaCl with KCl and amino acids

To obtain healthier meat products with reduced Na content, the salt substitute containing l-histidine and l-lysine was compared with NaCl in the hydrolysis and oxidation of protein and lipids of dry-salted fish during processing. Compared with NaCl-treated fish (S-F), salt substitute treated fish (S...

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Detalles Bibliográficos
Autores principales: Guo, Xiuyun, Chen, Shanan, Cao, Jiayue, Zhou, Jingying, Chen, Yanzheng, Jamali, Muneer Ahmed, Zhang, Yawei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2019
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9076089/
https://www.ncbi.nlm.nih.gov/pubmed/35541390
http://dx.doi.org/10.1039/c9ra07019b

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9076089/
https://www.ncbi.nlm.nih.gov/pubmed/35541390
http://dx.doi.org/10.1039/c9ra07019b

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