Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi

Food Biophysics

Volumn 8, Issue 2, 2013, Pages 104-111

  Kong, Baohua ^a   Guo, Yuanyuan ^a   Xia, Xiufang ^a   Liu, Qian ^a   Li, Yanqing ^b   Chen, Hongsheng ^b  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Common carp; Cryoprotectant; Freeze thaw cycles; Protein oxidation; Protein structural property; Surimi

Indexed keywords

AGGLOMERATION; BIOMARKERS; DETERIORATION; FREEZING; HYDROPHOBICITY; OXIDATION; THAWING;

COMMON CARP; CRYOPROTECTANTS; FREEZE-THAW CYCLES; PROTEIN OXIDATION; SURIMI;

PROTEINS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84876424067     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-012-9281-0     Document Type: Article

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