Post Mortem Lost of Texture of Fish Meat During Cold Storage
This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By bioc...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidad Nacional de Colombia
2007-01-01
|
| Series: | Acta Biológica Colombiana |
| Subjects: | |
| Online Access: | https://revistas.unal.edu.co/index.php/actabiol/article/view/27164 |