Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
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Title
Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
Authors
Keywords
Tissue microstructure, Oxidative stability, Protein interactions, Frozen storage, Salting
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 149, Issue -, Pages 111848
Publisher
Elsevier BV
Online
2021-06-03
DOI
10.1016/j.lwt.2021.111848
References
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