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Ayşe Kara1, Ahmet Akkose2, Sevda Urçar Gelen3

  • 1Department of Seafood Processing, Faculty of Fisheries, Recep Tayyip Erdoğan University, TR-53020, Rize, Turkiye.

Heliyon
|May 30, 2024
PubMed
概括

彩虹鱼片的质量随着年龄的增长而变化. 较老的鱼类显示蛋白质氧化减少和肌纤维细胞碎片化指数增加,这表明对肉质和市场接受有重大影响.