Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage
Author:
Affiliation:
1. College of Food Science and Engineering, Bohai University, Jinzhou, China
2. Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, China
Funder
the National Natural Science Foundation of China
the National Key R&D Program of China
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1504786
Reference39 articles.
1. Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage
2. Determination of volatile compounds in turbot (Psetta maxima ) during refrigerated storage by headspace solid-phase microextraction and gas chromatography-mass spectrometry
3. Relevance of calpain and calpastatin activity for texture in super-chilled and ice-stored Atlantic salmon (Salmo salar L.) fillets
4. Characterization of proteolysis during the ripening of semi-dry fermented sausages
5. Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts
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