Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze

Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw

Published:2021-11-17 Issue:1 Volume:57 Page:719-727
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Chen Qingmin¹²,Xie Yunfei¹,Yu Hang¹^ORCID,Guo Yahui¹,Cheng Yuliang¹,Yao Weirong¹^ORCID

Affiliation:

1. School of Food Science and Technology Jiangnan University No. 1800 Lihu Avenue Wuxi 214122 China

2. College of Ocean Food and Biological Engineering Jimei University Xiamen 361021 China

Funder

Natural Science Foundation of Jiangsu Province

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15394

Reference41 articles.

1. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

2. Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

3. The impact of recrystallisation on the freeze‐thaw cycles of red seabream ( Pagrus major ) fillets

4. Structural Changes of Hake (Merluccius merluccius L.) Fillets: Effects of Freezing and Frozen Storage

5. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat

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