Article

Effects of Adding Salt and Sugar on the Quality and IMP‐Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus) Fillets During 0C Storage

2017-04-01

Abstract excerpt

The effects of adding small amounts of salt and sugar on the quality and IMP (inosine mono‐phosphate)‐related enzyme activity of grass carp (Ctenopharyngodon idellus) fillets were evaluated by quantifying pH, total volatile base nitrogen (TVB‐N), color, sensory scores, ATP‐related compounds, AMP deaminase and acid phosphatase (ACP) activity. Fish samples were left untreated (CK), or were dry‐cured with 1.0% salt (...

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Literature Corpus work: 573b8d10-1e31-5eef-a889-b0dfb478d9b3
DOI: 10.1111/jfpp.12844

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Effects of Adding Salt and Sugar on the Quality and IMP‐Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus) Fillets During 0C StorageDOI 10.1111/jfpp.12844Read

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