Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle-Reference-Cited by-同舟云学术

Effect of frozen storage on thermal stability of sarcoplasmic protein and myofibrillar protein from common carp (Cyprinus carpio) muscle

Published:2013-05-23 Issue:9 Volume:48 Page:1962-1969
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Wang Hang¹,Luo Yongkang¹,Shen Huixing²

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural University; Beijing Higher Institution Engineering Research Center of Animal Product; P. O. Box 112; Beijing; 100083; China

2. College of Science; China Agricultural University; Beijing; 100083; China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference29 articles.

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3. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Research International,2003

4. Extractability and thermal stability of frozen hake (Merluccius merluccius) fillets stored at 10 °C and 30 °C;Careche;Journal of the Science of Food and Agriculture,2002

5. Thermal aggregation of myosin subfragments from cod and herring;Chan;Journal of Food Science,1993

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