Effect of Ultra-High Pressure Treatment on Tenderness of Sea Bass
2012 ◽
Vol 468-471
◽
pp. 1638-1641
Keyword(s):
Sea Bass
◽
The myofibrillar fragmentation degree (MFI), value of pH and the degradation degree of sea bass with high pressure treatment were studied. The results showed that the degradation degree of protein, MFI and pH of sea bass increased as the pressure increasing, indicating that ultra high pressure treatment could change the tenderness of sea bass muscle, which has a certain practical significance in the food industry.
2005 ◽
Vol 222
(5-6)
◽
pp. 527-535
◽
2014 ◽
Vol 80
(1)
◽
pp. M142-M146
◽
Keyword(s):
2021 ◽
Vol 69
(36)
◽
pp. 10638-10647
2010 ◽
Vol 5
(1)
◽
pp. 83-89
◽
Keyword(s):
1999 ◽
pp. 511-514
Keyword(s):