Changes In Collagen Content Of Several Fish Species During Frozen Storage
Keywords
Bighead Carp, Seabass, Crucian Carp, Frozen, Collagen
Abstract
The changes in collagen content in muscles of bighead carp, seabass and crucian carp were studied when they were frozen and stored at -10, -20, -30 and -40¡æ. The results showed that with the extension of frozen storage time, the collagen content of the three types of fish showed a downward trend; the rate of decrease in collagen content was closely related to the freezing storage temperature and fish species.
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Original research was done by Zeng Mingyong, Huang Hai
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