Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch-Sucrose Mixtures during Frozen Storage-Reference-Cited by-同舟云学术

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Conformational Changes and Kinetic Study of Actomyosin from Silver Carp Surimi with Modified Starch-Sucrose Mixtures during Frozen Storage

Published:2015-10-07 Issue:1 Volume:39 Page:54-63
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Cao Liwei¹²,An Yueqi¹²,Xiong Shanbai¹²³,Li Shasha¹,Liu Ru¹²³

Affiliation:

1. College of Food Science and Technology; Huazhong Agricultural University; Wuhan Hubei Province 430070 China

2. National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan); Wuhan Hubei Province 430070 China

3. Key Laboratory of Environment Correlative Dietology; Ministry of Education; Wuhan Hubei Province 430070 China

Funder

National Natural Science Foundation of China

China Agriculture Research System

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12171/fullpdf

Reference45 articles.

1. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat;Aktaş;Meat Sci.,2006

2. The basis for toxicity of certain cryoprotectants: A hypothesis;Arakawa;Cryobiology,1990

3. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles;Benjakul;J. Sci. Food Agric.,2000

4. Muscle changes in hard and soft shell crabs during frozen storage;Benjakul;LWT - Food Sci.,2009

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1. Rheological, thermal, and structural properties of heat-induced gluten gel: Effects of starch with varying degrees of debranching;International Journal of Biological Macromolecules;2024-06

2. Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies;Trends in Food Science & Technology;2023-08

3. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate‐surimi gel under different gelation‐freezing treatments;Journal of the Science of Food and Agriculture;2023-07-19

4. The mechanisms and applications of cryoprotectants in aquatic products: An overview;Food Chemistry;2023-05

5. The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide;LWT;2023-04

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