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Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage |
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| Authors: | C HING-Y UNG PONG T ZE-K UEI CHIOU M ING-L ANG HO AND S HANN-T ZONG JIANG |
| Institution: | Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan 202, Republic of China |
| Abstract: | |
| Keywords: | meat color metmyoglobin metmyoglobin reductase nicotinamide adenine dinucleotide phosphate shelf life tuna |