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Updated: Mar 13, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Cytoskeletal protein integrity and its relationship with texture formation and rehydration property of dried fish:

Yuan Peng1, Dan Ouyang1, Jingsong Zhou2

  • 1School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.

Food Chemistry
|March 11, 2026
PubMed

Keywords:
ImmunohistochemistryMyofibril networkProtein degrationUltrastructureWestern blot

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