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Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras)

Agnieszka Strzelczak1, Jerzy Balejko1, Mariusz Szymczak2

  • 1Department of Commodity Science and Quality Assessment, Process Engineering and Fundamentals of Human Nutrition, Faculty of Food Science and Fisheries, West Pomeranian University of Technology in Szczecin, 71-459 Szczecin, Poland.

Foods (Basel, Switzerland)
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PubMed

Keywords:
Baltic herringDSCdenaturationfish proteinskineticsrheology

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