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Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes

Hong Xiao, Jiao Yu, Linlu Song, Mengyue Hu, Hong Guo, Xue Yong, Changhu Xue

2022Food Research International29 citationsDOI

Topics & Concepts

FleshChewinessFood scienceSea bassFermentationChemistryBass (fish)MyofibrilCuring (chemistry)FisheryBiologyFish <Actinopterygii>BiochemistryPolymer chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals
Characterization of flesh firmness and ease of separation in the fermentation of sea bass in terms of protein structure, texture, and muscle tissue structural changes | Litcius