Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes-Reference-Cited by-同舟云学术

Influence of repeated freeze-thaw treatments on the oxidation and degradation of muscle proteins from mirror carp (Cyprinus carpio L.), based on myofibrillar protein structural changes

Published:2023-01 Issue: Volume:226 Page:454-462
ISSN:0141-8130
Container-title:International Journal of Biological Macromolecules
language:en
Short-container-title:International Journal of Biological Macromolecules

Author:

Wan Wei,Feng Jia,Wang Hui,Du Xin,Wang Bo,Yu Guoping,Xia Xiufang

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Molecular Biology,General Medicine,Biochemistry,Structural Biology

Reference59 articles.

1. Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet;Cheng;J. Food Eng.,2016

2. Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating;Du;Food Chem.,2021

3. Effect of multiple freeze-thaw cycles on the quality of chicken breast meat;Ali;Food Chem.,2015

4. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles;Zhang;Meat Sci.,2017

5. Cryoprotection of frozen-stored actomyosin of farmed rainbow trout (Oncorhynchus mykiss) by some sugars and polyols;Herrera;Food Chem.,2004

Cited by 22 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. Multi-frequency bioimpedance combined with machine learning for frozen-thawed quality evaluation of Atlantic salmon;Journal of Food Engineering;2024-12

2. Carvacrol-loaded nanoemulsions stabilized by soy protein isolate / chitooligosaccharide conjugates inhibited the oxidation and conformational variations of myofibrillar proteins in refrigerated sea bass (Lateolabrax maculatus);Food Chemistry;2024-12

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

4. Meat exudate metabolomics reveals the impact of freeze-thaw cycles on meat quality in pork loins;Food Chemistry: X;2024-12

5. High-pressure homogenization to improve the stability of liquid diabetes formula food for special medical purposes: Structural characteristics of casein–polysaccharide complexes;Food Chemistry: X;2024-10