Acta Ichthyologica et Piscatoria 11(2): 113-119, doi: 10.3750/AIP1981.11.2.11
Effects of pH, temperature, and time of heating on autoproteolysis rate in blue whiting, Micromesistius poutassou (Risso, 1826), meat
expand article infoM. Fik, B. Kubera-Galvan

Corresponding author: M. Fik

© M. Fik, B. Kubera-Galvan.
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Citation: Fik M, Kubera-Galvan B (1981) Effects of pH, temperature, and time of heating on autoproteolysis rate in blue whiting, Micromesistius poutassou (Risso, 1826), meat. Acta Ichthyologica et Piscatoria 11(2): 113-119. https://doi.org/10.3750/AIP1981.11.2.11
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Abstract
Effects of pH, temperature, and time of incubation on intensity of autoproteolysis in blue whiting, Micromesistius poutassou, meat were studied. The autoproteolysis rate was assessed from the release of amino nitrogen, nonprotein nitrogen, and peptides.