The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat
The objective of the present work is to examine the infl uence of pressure up to 193 MPa at subzero temperature (without freezing of water) on myofi brillar proteins of salmon and cod meat and on the properties of gels obtained from washed mince of these fi sh. The solubility of proteins from myofi...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb
2017-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/file/275161 |