Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)
- Volume 19 Issue 5
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- Pages.477-484
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- 1986
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- 0374-8111(pISSN)
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- 2287-8815(eISSN)
Influence of Lipids on the in Vitro Protein Digestibility of Dried Fish Meat
건어육 저장중 지질이 단백질 소화율 저하에 미치는 영향
- KIM Sang-Ae (Department of General Education, Pusan Women's University) ;
- LEE Kang-Ho (Department of Food Science and Technology, National Fisheries University of Pusan) ;
- RYU Hong-Soo (Department of Nutrition and Food Science, National Fisheries University of Pusan)
- Published : 1986.09.01
Abstract
The interaction of myofibrillar protein with lipid or oxidized lipid was considered to be mostly contributing to the drop of digestibility of fish meat products. The digestibility of myofibrillar protein was
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