Relevance of cathepsins activity and texture in slightly acidic electrolyzed water-slurry iced mackerel (Pneumatophorus japonicus)
Weiqing Lan, Jiaxin Zhao, Lin Liu, Jing Xie
Topics & Concepts
ChewinessCathepsinFood scienceSlurryChemistryMackerelTexture (cosmology)Cathepsin LSensory analysisFisheryBiochemistryFish <Actinopterygii>EnzymeBiologyMaterials scienceArtificial intelligenceComputer scienceImage (mathematics)Composite materialMeat and Animal Product QualityAnimal Nutrition and PhysiologyProtein Hydrolysis and Bioactive Peptides