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...
- 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