Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage-Reference-Cited by-同舟云学术

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Impact of ice structuring protein on myofibrillar protein aggregation behaviour and structural property of quick-frozen patty during frozen storage

Published:2021-05 Issue: Volume:178 Page:136-142
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Li Fangfei,Du Xin,Ren Yanming,Kong Baohua,Wang Bo,Xia Xiufang,Bao Yihong

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference57 articles.

1. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles;Wang;Meat Sci.,2021

2. Effect of interesterified blend-based fast-frozen special fat on the physical properties and microstructure of frozen dough;Zhu;Food Chem.,2019

3. Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: effect of ice crystal growth and distribution;Cheng;J. Food Eng.,2019

4. Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage;Li;Food Res. Int.,2020

5. Effect of annatto powder and sodium erythorbate on lipid oxidation in pork loin during frozen storage;Figueirêdo;Food Res. Int.,2014

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