Post mortem lost of texture of fish meat during cold storage

This work is a review on the conformation and importance of connective tissue of fish meat. The post mortem softening of fish meat as a quality factor is influenced by the characteristics of the collagens present in each species. The degradation of collagen appears to be related to freezing. By bioc...

Full description

Autores:
Suárez Mahecha, Héctor
Francisco, Alicia de
Henrique Beirão, Luiz
Pardo Carrasco, Sandra
Cortés Rodríguez, Misael
Tipo de recurso:
Article of journal
Fecha de publicación:
2007
Institución:
Universidad Nacional de Colombia
Repositorio:
Universidad Nacional de Colombia
Idioma:
spa
OAI Identifier:
oai:repositorio.unal.edu.co:unal/39063
Acceso en línea:
https://repositorio.unal.edu.co/handle/unal/39063
http://bdigital.unal.edu.co/29160/
Palabra clave:
Ciencias Bilógicas
Bilogía
Medicina
Peces
Post Mortem
Textura
Colágeno
Ciencias Bilógicas
Bilogía
Medicina
Fish
Softening
Storage
Texture
Collagen
Rights
openAccess
License
Atribución-NoComercial 4.0 Internacional