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Effect of storage temperatures on the formation of disulfides and denaturation of Tilapia hybrid actomyosin (Tilapia nilotica .times. Tilapia aurea)

✍ Scribed by Jiang, Shann Tzong; San, Pau Chen; Japit, Lenda Sudarty

Book ID
125982063
Publisher
American Chemical Society
Year
1989
Tongue
English
Weight
553 KB
Volume
37
Category
Article
ISSN
0021-8561

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## Abstract Bolti fish which had been eviscerated and brined in a saturated brine containing 0.5 mg nisin/g of fish for 10, 15 and 20 min, were divided into two parts, one for dehydration and the second for sun‐drying. The dried products were packed in polyethylene bags and stored at room temperatu