Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage-Reference-Cited by-同舟云学术

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Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage

Published:2024-07 Issue: Volume:187 Page:114361
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Dan,Cao Yuan,Yin Tao,Huang Qilin^ORCID

Publisher

Elsevier BV

Reference54 articles.

1. Effect of high voltage electrostatic field thawing on the functional and physicochemical properties of myofibrillar proteins;Amiri;Innovative Food Science & Emerging Technologies,2019

2. Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum);Cai;Ultrasonics Sonochemistry,2019

3. Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress;Cao;Food & Function,2020

4. Effects and mechanism of antifreeze peptides from silver carp scales on the freeze-thaw stability of frozen surimi;Chen;Food Chemistry,2022

5. Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp (Cyprinus Carpio L.) induced by freeze-thaw processes;Du;LWT-Food Science and Technology,2021

Cited by 5 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. Effect of tea polysaccharides on fluctuated frozen storage impaired total sulfhydryl level and structural attributes of silver carp surimi proteins;Food Hydrocolloids;2024-12

2. Effect of protein oxidation on the structure and emulsifying properties of fish gelatin;Food Research International;2024-11

3. 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

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

5. Kappa‐carrageenan and xylooligosaccharide effect on water mobility and structural changes in silver carp proteins during frozen storage;Journal of the Science of Food and Agriculture;2024-06-21

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