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Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay
- Source :
- Journal of Aquatic Food Product Technology. 29:616-628
- Publication Year :
- 2020
- Publisher :
- Informa UK Limited, 2020.
-
Abstract
- Physicochemical attributes of Chesapeake Bay’s blue catfish and quality of muscle protein isolates (PIs) as influenced by storage condition and extraction methods were investigated. All fish were w...
- Subjects :
- 0106 biological sciences
Muscle protein
animal structures
Chesapeake bay
fungi
04 agricultural and veterinary sciences
Aquatic Science
Biology
biology.organism_classification
040401 food science
01 natural sciences
0404 agricultural biotechnology
010608 biotechnology
Ictalurus
Fish
Extraction methods
Food science
Protein quality
Blue catfish
Food Science
Subjects
Details
- ISSN :
- 15470636 and 10498850
- Volume :
- 29
- Database :
- OpenAIRE
- Journal :
- Journal of Aquatic Food Product Technology
- Accession number :
- edsair.doi...........f1e1f132b7e37690ece50392ab3a8faf
- Full Text :
- https://doi.org/10.1080/10498850.2020.1784342