Comparison of biochemical characteristics and gel properties of chicken myofibrillar protein affected by heme–iron and nonheme-iron oxidizing systems
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference27 articles.
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2. Effects of oxidation in vitro on structures and functions of myofibrillar protein from beef muscles;Fu;Journal of Agricultural and Food Chemistry,2019
3. Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscle;Grunwald;Journal of Agricultural and Food Chemistry,2006
4. Myoglobin-induced oxidative damage: Evidence for radical transfer from oxidized myoglobin to other proteins and antioxidants;Irwin;Archives of Biochemistry and Biophysics,1999
5. Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW);Kong;Ultrasonics Sonochemistry,2022
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