Open AccessThe greening reaction of skipjack tuna (Katsuwonus pelamis) metmyoglobin promoted by free cysteine during thermal treatment
Author(s) -
Andrés Álvarez-Armenta,
Ramón PachecoAguilar,
Alonso A. López-Zavala,
David Octavio Corona-Martínez,
Rogerio R. SoteloMundo,
Karina D. García-Orozco,
Juan Carlos RamírezSuárez
Publication year - 2022
Publication title -
peerj
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.927
H-Index - 70
ISSN - 2167-8359
DOI - 10.7717/peerj.13923
Subject(s) - tuna , skipjack tuna , myoglobin , metmyoglobin , chemistry , cysteine , catalase , biochemistry , greening , food science , enzyme , fishery , biology , fish <actinopterygii> , ecology