Effects of malondialdehyde on the protein oxidation and protein degradation of Coregonus Peled myofibrillar protein
Author:
Funder
jianzhang
LianfuZhang
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-022-01452-9.pdf
Reference62 articles.
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2. L.L. Wu, H.B. Pu, D.W. Sun, Novel techniques for evaluating freshness quality attributes of fish: a review of recent developments. Trends Food Sci. Technol. 83, 259–273 (2019)
3. M. Hęś, Protein-lipid interactions in different meat systems in the presence of natural antioxidants—a review. Pol. J. Food Nutr. Sci. 67(1), 5–17 (2017)
4. L. Kirtiklis, M. Jankun, Chromosome study of peled (Coregonus peled, Salmoniformes). Folia Biol. (Krakow) 52, 159–164 (2004)
5. L. Wang, M. Zhang, Z.X. Fang, B. Bhandarid, Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress. J. Sci. Food Agric. 97(1), 50–57 (2016)
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