The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

LWT

Volumn 57, Issue 2, 2014, Pages 603-611

  Liu, Qian ^a,b   Chen, Qian ^a   Kong, Baohua ^a,b   Han, Jianchun ^a,c   He, Xueying ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

^c National Soybean Engineering Technology Research Centre   (China)

Author keywords

Common carp surimi; Cryoprotectants; Protein oxidation; Protein structure; Superchilling

Indexed keywords

BIOMARKERS; EMULSIFICATION; OXIDATION;

COMMON CARP; COMMON CARP SURIMI; CRYOPROTECTANTS; MYOFIBRILLAR PROTEINS; PROTEIN OXIDATION; PROTEIN SURFACE HYDROPHOBICITIES; PROTEINS STRUCTURES; STORAGE TIME; SUPERCHILLING; [CARBONYL;

PROTEINS;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84896549815     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.02.023     Document Type: Article

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