Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)-Reference-Cited by-同舟云学术

Analysis of the changes in structural modification, physicochemical properties, and water distribution of porcine myofibrillar proteins induced by sub-freezing short storage (−6 °C and −12 °C, 7 d)

Published:2023-12 Issue: Volume:190 Page:115587
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhu Mingming^ORCID,Xing Yi,Li Huijie,Song Zhaojun,Zong Jiaxing,Zhao Shengming,Ma Changming,Ma Hanjun

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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3. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea);Bian;Food Chemistry X,2022

4. Effects of chilled-then-frozen storage (up to 52 weeks) on lamb M. longissimus lumborum quality and safety parameters;Coombs;Meat Science,2017

5. Extraction and characterization of myofibrillar proteins from different meat sources: A comparative study;Dara;Journal of Bioresources and Bioproducts,2021

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