Anisakis simplex (s.l.) resistance to the action of gastric enzymes depends upon previous treatments applied to infected fish mince and affects antigen release.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11031
Abstract: BACKGROUND Freezing is considered the most suitable technological treatment to avoid Anisakis infection from eating raw or undercooked fish but modifications of their cuticle upon freezing may reduce their resistance to gastric fluids, provoking a… read more here.
Keywords: mince; fish mince; resistance; larvae ... See more keywords
Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities.
Sign Up to like & getrecommendations! Published in 2019 at "International journal of biological macromolecules"
DOI: 10.1016/j.ijbiomac.2019.05.148
Abstract: Chitosan has been reported to possess diverse applications in food industry. The cross linking properties of chitosan beneficially affects the protein-carbohydrate interactions which in turn enhances the functional properties in emulsion based meat products. In… read more here.
Keywords: inclusion; effect; fish mince; gel ... See more keywords