Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage

In this study, the physicochemical changes related to fishy smell were determined by storing high hydrostatic pressure (HHP)-treated mackerel (Scomber japonicus) meat in a refrigerator for 20 days. The inhibition of crude urease activity from Vibrio parahaemolyticus using HHP treatment was also inve...

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Detalles Bibliográficos
Autores principales: Kim, Han-Ho, Ryu, Si-Hyeong, Jeong, So-Mi, Kang, Woo-Sin, Lee, Ji-Eun, Kim, Su-Ryong, XU, Xiaotong, Lee, Ga-Hye, Ahn, Dong-Hyun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society for Microbiology and Biotechnology 2021
Materias:
Research article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9705973/
https://www.ncbi.nlm.nih.gov/pubmed/34961752
http://dx.doi.org/10.4014/jmb.2106.06052

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9705973/
https://www.ncbi.nlm.nih.gov/pubmed/34961752
http://dx.doi.org/10.4014/jmb.2106.06052

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