Proteolytic processing of Atlantic mackerel (Scomber scombrus) and biochemical characterisation of hydrolysates
✍ Scribed by Lucie Beaulieu; Jacinthe Thibodeau; Piotr Bryl; Marie-Élise Carbonneau
- Book ID
- 108827044
- Publisher
- John Wiley and Sons
- Year
- 2009
- Tongue
- English
- Weight
- 756 KB
- Volume
- 44
- Category
- Article
- ISSN
- 0950-5423
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## Effects of different dietary fat levels in cage-fed Atlantic mackerel (Scomber scombrus)* In wild Atlantic mackerel, Scomber scombrus, the lipid content of the lateral muscle varies according to the season from around 30% in autumn to less than 5% in spring. To be able to offer mackerel with op
## Abstract The effect of storage on the lipids and proteins in Atlantic mackerel stored for up to 24 months at −20 and −30 °C was studied. Traditional methods including the peroxide value, thiobarbituric acid‐reactive substances (TBARS) and a reverse phase HPLC method were used to determine the pr