Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
Keywords: Chelator; Gel-forming ability; Protease; Red tilefishEDTA trisodium salt (CID: 9008); 1,10-Phenanthroline hydrate (CID: 21226); Benzamidine hydrochloride hydrate (CID: 16219042); Trans-Epoxysuccinyl-l-leucylamido(4-guanidino)butane (CID: 439487); N-ethylm