Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle-Reference-Cited by-同舟云学术

Injection of l-arginine or l-lysine before freezing delays the emulsifying and gelling properties deterioration of myofibrillar proteins of frozen porcine Longissimus lumborum muscle

Published:2023-11 Issue: Volume:427 Page:136736
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Rui,Fan Xiaokang,Gao Xun,Zhou Cunliu

Funder

Anhui Provincial Department of Science and Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum;Bao;Food Chemistry,2022

2. Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution;Bao;Meat Science,2021

3. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand;Benjakul;Food Hydrocolloids,2005

4. Quinoa protein Pickering emulsion: A promising cryoprotectant to enhance the freeze-thaw stability of fish myofibril gels;Cen;Food Chemistry,2023

5. Effects of quinoa protein Pickering emulsion on the properties, structure and intermolecular interactions of myofibrillar protein gel;Cen;Food Chemistry,2022

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1. Inhibition mechanism of different amino acids on the high-dose EGCG-induced deterioration of myofibrillar protein gelation;Food Hydrocolloids;2024-11

2. Effects of l‐arginine/l‐lysine on physicochemical properties of sodium‐reduced Cantonese sausage without exogenous phosphate addition;International Journal of Food Science & Technology;2024-07-07

3. Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure;Foods;2024-07-02

4. Fish protein as a new emulsifier: Mechanism, enhancement, application;Food Frontiers;2024-01-31