Injection of Natural Protease Inhibitors and Evaluation of Their Impact on Cooked Pacific Whiting (Merluccius productus) Fillets.

Unlabelled: Brine injection of natural proteases, dried egg white (EW), and dried potato extract (PE), was investigated as a means to prevent softening during cooking of Pacific whiting fillets. Treatments included fillets injected with Water (W), 3% sodium chloride and 3% sodium tripolyphosphate brine (B), B with 0.1% xanthan gum (B ), B with 1%, 2%, or 3% EW (B ), B with 1%, 2%, or 3% PE (B ) or non-injected (NI).