Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C
Chemical properties such as pH, ammonia nitrogen, total volatile base nitrogen, trimethylamine nitrogen, protein composition, and free amino acids composition and textural property were investigated for skate muscle subjected to fermentation at 10°C for 14 days. The values of pH, TVBN, TMAN, and amm...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1575396 |