Degradation of structural proteins and their relationship with the quality of Mandarin fish ( Siniperca chuatsi ) during post‐mortem storage and cooking-Reference-Cited by-同舟云学术

Degradation of structural proteins and their relationship with the quality of Mandarin fish ( Siniperca chuatsi ) during post‐mortem storage and cooking

Published:2020-04 Issue:4 Volume:55 Page:1617-1628
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Tang Mi¹,Dai Hongjie¹²,Ma Liang¹³,Yu Yong¹,Liu Tingwei¹,Feng Xin¹,Hu Weijie¹,Li Yuan¹,Zhang Yuhao¹²³^ORCID

Affiliation:

1. College of Food Science Southwest University Chongqing 400715 China

2. Chongqing Key Laboratory of Soft‐Matter Material Chemistry and Function Manufacturing Chongqing China

3. Biological Science Research Center of Southwest University Chongqing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14421

Reference44 articles.

1. Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides

2. Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets

3. Are sarcomere length and miofibrilar fragmentation index predictors for sensory and instrumental tenderness of aged beef?

4. Post mortem changes produced in the muscle of sea bream (Sparus aurata) during ice storage

5. Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

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