Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat

Red tilefish is a popularly consumed saltwater fish in East Asian countries. However, the commercial value of undersized or damaged fish is very low. Moreover, because of its softness, red tilefish meat is not readily utilized in seafood products. Its utilization as a raw material for gel products such as unwashed fish mince represents an attractive way to increase the commercial value of red tilefish. Thus, the effect of endogenous proteases on...