Inhibition of frozen storage-induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition

International Journal of Food Science and Technology

Volumn 48, Issue 9, 2013, Pages 1916-1923

  Li, Yanqing ^a,b   Kong, Baohua ^a   Xia, Xiufang ^a   Liu, Qian ^a   Li, Peijun ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY   (China)

Author keywords

Common carp (Cyprinus carpio); Cryoprotectants; Frozen storage; Hydrolysed whey protein; Protein oxidation; Surimi

Indexed keywords

COMMON CARP; CRYOPROTECTANTS; FROZEN STORAGE; PROTEIN OXIDATION; SURIMI; WHEY PROTEINS;

BIOMARKERS; HYDROLYSIS; OXIDATION;

PROTEINS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84881612778     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12171     Document Type: Article

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