Vibrational spectroscopy and biochemical changes of silver carp as related to quality of washed mince.

08:00 EDT 12th July 2019 | BioPortfolio

Summary of "Vibrational spectroscopy and biochemical changes of silver carp as related to quality of washed mince."

Biochemical and protein conformational changes in silver carp occurred during ice storage, thus affecting the physico-chemical and textural properties of its respective washed mince. Fourier Transform-infrared spectroscopy (FT-IR) and FT-Raman could offer insightful molecular-level information that could be related to the freshness quality of fish and textural properties of washed mince.


Journal Details

This article was published in the following journal.

Name: Journal of the science of food and agriculture
ISSN: 1097-0010


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