Post Harvest Discoloration of Dark-Fleshed Fish Muscle: A Review
Discoloration of dark-fleshed fish species during storage and processing was mainly due to the reaction of myoglobin, a monomeric globular heme protein contributed to the pigmentation of red meat fish, alone and with other muscle components. Metmyoglobin formation caused by the autooxidation of myo...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Walailak University
2011-11-01
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| Series: | Walailak Journal of Science and Technology |
| Subjects: | |
| Online Access: | http://wjst.wu.ac.th/index.php/wjst/article/view/57 |