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Stability of Mackerel (Trachurus japonicas) Hydrolysate with Iron-Binding Capacity in Simulated Gastrointestinal Fluids
Hydrolysate Iron-Binding Capacityc
2016/6/2
The aim of this study was to investigate the stability of mackerel (Trachurus japonicas) processing byproducts protein hydrolysate with iron-binding capacity in vitro simulated gastrointestinal system...
High pressure effects on the activities of cathepsins B and D of mackerel and horse mackerel muscle
high pressure processingcfishcScomber scombruscTrachurus trachuruscmackerel and horse mackerecproteolytic enzymes
2014/7/10
We determined high pressure processing (HPP) effects on the activities of cathepsins B and D in the muscles of mackerel (Scomber scombrus) and horse mackerel (Trachurus trachurus). In mackerel, the ca...
Mechanical Strength of the Interfibrillar Matrix in Horse Mackerel（Trachurus murphyi）Tissue
fish texture mechanical testing
2009/7/7
A transparent testing cell was constructed to assess flow of fish tissue during a compression-back extrusion mechanical assay. The net action of the plunger over the fiber-interfibrillar collagen matr...
Dynamic Headspace Analysis of Volatile Aroma Compounds of Fresh and Deteriorated Mackerel (Scomber scombrus)
volatile aroma compounds aroma quality mackerel
2010/11/22
Volatile aroma compounds of mackerel samples (fresh, and frozen then stored for 5 days at 15±2°C (FR)) were analyzed by a dynamic headspace concentrator/gas chromatography/mass spectrometry (DHA/GC/MS...