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BACKGROUND
Biochemical and protein conformational changes in silver carp occurred during ice storage, affecting the physico‐chemical and textural properties of its washed mince. Fourier‐transform infrared spectroscopy (FTIR) and FT Raman could offer insightful molecular‐level information that could be related to the freshness of fish and textural properties of washed mince.
RESULTS
The K value increased...
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