Cryoprotective effect of low-sweetness additives on protein denaturation of threadfin bream surimi (Nemipterus spp.) during frozen storage

CYTA - Journal of Food

Volumn 10, Issue 3, 2012, Pages 243-250

  Nopianti, R ^a,b   Huda, N ^a   Noryati, I ^a   Fazilah, A ^a   Easa, A M ^a  

^a Universiti Sains Malaysia   (Malaysia)

^b SRIWIJAYA UNIVERSITY   (Indonesia)

Author keywords

Cryoprotectant; Low sweetness additives; Myofibrillar protein; Physicochemical properties; Surimi

Indexed keywords

ATP-ASE ACTIVITY; BAND INTENSITY; CRYOPROTECTANTS; FROZEN STORAGE; LACTITOL; MALTODEXTRINS; MYOFIBRILLAR PROTEINS; MYOSIN HEAVY CHAIN; PHYSICOCHEMICAL PROPERTY; POLYDEXTROSE; PROTEIN DENATURATION; PROTEIN SOLUBILITY; STABILITY ANALYSIS; STORAGE TIME; SULFHYDRYL; SURIMI;

CALCIUM; DENATURATION; ELECTROPHORESIS; SCANNING ELECTRON MICROSCOPY; SOLUBILITY; SUGAR (SUCROSE); THERMODYNAMIC STABILITY;

PROTEINS;

EID: 84867195507     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2011.639033     Document Type: Article

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