(Society of Fisheries Technologists (India) Cochin, 1975) WARRIER, S. B. K.; GORE, M.S.; KUMTA, U.S.
Processing of fish and fishery products
requires basic information on microbial
degradation reactions in addition to
ante-mortem and post-mortem alterations
in muscle proteins. Based on the differences
in their physico-chemical properties the
proteins are broadly categorised as sarcoplasmic
and fibrillar proteins.