The influence of lipid content and pretreatment methods on protein conformation in fish (capelin, Mallotus villosus ) during smoking and drying

• Published in: Food Science & Nutrition
• Main Authors: Odoli, Cyprian Ogombe, Oduor‐Odote, Peter, Arason, Sigurjón
• Other Authors: Faculty of Food Science and Nutrition (UI), Matvæla- og næringarfræðideild (HÍ), School of Health Sciences (UI), Heilbrigðisvísindasvið (HÍ), Háskóli Íslands, University of Iceland
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2019
• Subjects: Drying; Fish; Protein conformation; Smoking; Fiskar; Þurrkun matvæla; Reyking matvæla; Fituefni; Grandi; Iceland
• Online Access: https://hdl.handle.net/20.500.11815/1780; https://doi.org/10.1002/fsn3.980

Publisher's version (útgefin grein) The influence of lipid content and pretreatment methods (blanching and brining) on proteins conformation in fish (Capelin, Mallotus villosus) during drying and smoking were assessed. Soluble protein fractions were examined through changes in salt-soluble prot...