Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring <i>(Clupea harengus membras)</i> Muscle Tissue

Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring <i>(Clupea harengus membras)</i> Muscle Tissue

The technological properties of raw fish are influenced by the changes in protein structure under heating, which determines the texture and quality of the product. The aim of the study was to examine the protein denaturation temperature and the rheological properties of Baltic herring muscle tissue....

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Bibliographic Details
Main Authors: Agnieszka Strzelczak, Jerzy Balejko, Mariusz Szymczak, Agata Witczak
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
fish proteins
denaturation
DSC
kinetics
rheology
Baltic herring
Online Access:https://www.mdpi.com/2304-8158/10/4/829

Internet

https://www.mdpi.com/2304-8158/10/4/829

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