Effects of pH, temperature, and time of heating on autoproteolysis rate in blue whiting, Micromesistius poutassou (Risso, 1826), meat
Effects of pH, temperature, and time of incubation on intensity of autoproteolysis in blue whiting, Micromesistius poutassou, meat were studied. The autoproteolysis rate was assessed from the release of amino nitrogen, nonprotein nitrogen, and peptides.
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Pensoft Publishers
1981-12-01
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| Series: | Acta Ichthyologica et Piscatoria |
| Online Access: | https://aiep.pensoft.net/article/24963/download/pdf/ |