Evaluation of tenderness in prawns (Machrobrachium rosenbergii) marinated in various salt and acid solutions

International Journal of Food Science and Technology

Volumn 37, Issue 3, 2002, Pages 291-296

  Xiong, Shuling ^a   Xiong, Youling L ^a   Blanchard, Suzanne P ^a   Wang, Baowu ^b   Tidwell, James H ^c  

^a UNIVERSITY OF KENTUCKY   (United States)

^b TUSKEGEE UNIVERSITY   (United States)

^c KENTUCKY STATE UNIVERSITY   (United States)

Author keywords

Marination; Muscle; Prawn; Proteolysis; Tenderness

Indexed keywords

MARINATION;

MUSCLE; PH EFFECTS; PROTEINS; SODIUM CHLORIDE; SOLUBILITY;

FISHERIES;

CITRUS LIMON; DECAPODA (CRUSTACEA);

EID: 0036104490     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00569.x     Document Type: Article

References (11)

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