Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage

In this study, gamma-irradiated mackerel (Scomber japonicus) meat was stored in a refrigerator for 20 days to examine the physicochemical changes related to fishy smell. The effect of gamma irradiation on the inhibition of the activity of crude urease extracted from Vibrio parahaemolyticus was also...

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Detalles Bibliográficos
Autores principales: Jeong, So-Mi, Kim, Han-Ho, Ryu, Si-Hyeong, Kang, Woo-Sin, Lee, Ji-Eun, Kim, Su-Ryong, Lee, Ga-Hye, Xu, Xiaotong, Byun, Eui-baek, Ahn, Dong-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2022
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9628912/
https://www.ncbi.nlm.nih.gov/pubmed/35637171
http://dx.doi.org/10.4014/jmb.2112.12037

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9628912/
https://www.ncbi.nlm.nih.gov/pubmed/35637171
http://dx.doi.org/10.4014/jmb.2112.12037

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