Microstructural changes and the effect on myofibril proteins in yamu (Brycon amazonicus) fish meat during cold storage

This study aimed to evaluate the effect of cold storage on yamu fish meat (Brycon amazonicus). The methodology consisted of analyzing two temperatures (0�}1.6°C and -8�}1°C), two storage periods (13 and 61 hours) and two different sources (farm and river), and determine changes in the protein profil...