A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality
G.W. Han, You Li
Topics & Concepts
ProteasesHydrolysisProteaseChemistryFood scienceHydrolyzed proteinMyofibrilProtein degradationFish <Actinopterygii>Degradation (telecommunications)SofteningFish ProteinsBiochemistryChromatographyEnzymeBiologyFisheryMaterials scienceComposite materialTelecommunicationsComputer scienceGeneMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAquaculture Nutrition and Growth