Influence of pyrophosphate (PPi) and adenosine 5`-triphosphate (ATP) on the conformational stability and ultrastructure of silver carp myofibrillar proteins at low salinity-Reference-Cited by-同舟云学术

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Influence of pyrophosphate (PPi) and adenosine 5`-triphosphate (ATP) on the conformational stability and ultrastructure of silver carp myofibrillar proteins at low salinity

Published:2023-12 Issue: Volume:1 Page:1229-1237
ISSN:2949-8244
Container-title:Food and Humanity
language:en
Short-container-title:Food and Humanity

Author:

Wang Zhuolin,Tian Yuanyong,Lin Yumeng^ORCID,Ogasawara Yuki,Yamashita Tetsuro^ORCID,Xiong Youling^ORCID,Yuan Chunhong

Funder

Iwate University

Publisher

Elsevier BV

Reference40 articles.

1. Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage;Ando;Fisheries Science,2002

2. Freeze denaturation of carp myofibrils compared with thermal denaturation;Azuma;Fisheries Science,1998

3. Partial replacement of sodium in meat and fish products by using magnesium salts. A review;Barat;Plant and Soil,2012

4. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate;Benjakul;Food Chemistry,2007

5. Different additives to enhance the gelation of surimi gel with reduced sodium content;Cando;Food Chemistry,2016

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