Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain-Reference-Cited by-同舟云学术

Contribution of myofibril filament disassembly to textural deterioration of ice-stored grass carp fillet: Significance of endogenous proteolytic activity, loss of heat shock protein and dephosphorylation of myosin light chain

Published:2018-12 Issue: Volume:269 Page:511-518
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ge Lihong,Xu Yanshun^ORCID,Xia Wenshui,Zhao Nan,Jiang Qixing

Funder

Basic Research Project of Colleges and Universities in Liaoning Province

National Natural Science Foundation of China

China Agriculture Research System

National Key R&D Program of China

Key Research & Development Program of Xinjiang Uygur Autonomous Region

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Calpains-and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides;Ahmed;Trends in Food Science and Technology,2015

2. Overexpression of microRNA-1 impairs cardiac contractile function by damaging sarcomere assembly;Ai;Cardiovascular Research,2012

3. Cathepsin B, Cathepsin H and Cathepsin L.;Barrett,1981

4. Proteolytic cleavage of actin within the DNase-I-binding loop changes the conformation of F-actin and its sensitivity to myosin binding;Borovikov;Biochimica et Biophysica Acta (BBA)-Protein Structure and Molecular Enzymology,2000

5. Diffusion of active proteins into fish meat to minimize proteolytic degradation;Carvajal-Rondanelli;Journal of Agricultural and Food Chemistry,2010

Cited by 27 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan;Food Hydrocolloids;2025-02

2. A review of inhibition mechanisms of surimi protein hydrolysis by different exogenous additives and their application in improving surimi gel quality;Food Chemistry;2024-10

3. Proteomics reveals the mechanism of protein degradation and its relationship to sensorial and texture characteristics in dry-cured squid during processing;Food Chemistry: X;2024-06

4. Action of structural proteins in textural deterioration of grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage;International Journal of Food Science & Technology;2024-02-25

5. Perovskite Nanocrystals: Superior Luminogens for Food Quality Detection Analysis;Journal of Agricultural and Food Chemistry;2024-02-21