Physicochemical characteristics and gel-forming properties of mandarin fish (Siniperca chuatsi) protein during the fish fermentation with Lactobacillus sake SMF-L5: The formation of garlic-cloves shaped protein gel
Yingqin Zhou, Mingliu Yang, Junfeng Yin, Jingjing Huang, Yan Yan, Fusheng Zhang, Ningning Xie
Topics & Concepts
Food scienceFermentationChemistryFish <Actinopterygii>Salted fishSodiumFermented fishBiochemistryBiologyFisheryOrganic chemistryMeat and Animal Product QualityProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides