Peptidomic Analysis Reveals Temperature-Dependent Proteolysis in Rainbow Trout (<i>Oncorhynchus mykiss</i>) Meat During Sous-Vide Cooking.

Proteomes · 2024 · PMC11679362 · PMID 39728915

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an increasing trendno p-value reported

Cohesiveness, springiness, and resilience also showed an increasing trend with higher cooking temperatures.

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