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The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

  • Published:2019-12 Issue: Volume:301 Page:125278
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Yang Fang,Jia Shengnan,Liu Jixuan,Gao Pei,Yu Dawei,Jiang Qixing,Xu YanshunORCID,Yu Peipei,Xia WenshuiORCID,Zhan Xiaobei

Funder

National Natural Science Foundation of China

Postdoctoral Science Foundation of Jiangsu Province

National Postdoctoral Science Foundation

China Agriculture Research System

National first-class discipline program of Food Science and Technology

Yi Tong-Jiangsu Postdoctoral Program

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage;Caballero;Aquaculture,2009

2. Chemical and biochemical changes of hybrid catfish fillet stored at 4 °C and its gel properties;Chomnawang;Food Chemistry,2007

3. Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure;Delbarre-Ladrat;Critical Reviews in Food Science and Nutrition,2006

4. Effect of a myofibril-bound serine proteinase on the deg of giant protein titin and nebulin;Du;Journal of Food Biochemistry,2010

5. The degradation of myofibrillar proteins in beef and lamb using denaturing electrophoresis – An overview;Hopkins;Journal of Muscle Foods,2002
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