Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp ( Hypophthalmichthys molitrix ) mince as affected by pH-Reference-Cited by-同舟云学术

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Characteristics of hemoglobin and its pro‐oxidative activity in washed silver carp ( Hypophthalmichthys molitrix ) mince as affected by pH

Published:2021-05-10 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Javed Miral¹²^ORCID,Yu Wumei¹²³,Yang Hong¹²,Xiong Shanbai¹²,Liu Youming¹²^ORCID

Affiliation:

1. College of Food Science and Technology Huazhong Agricultural University Wuhan P.R. China

2. National R&D Branch Center for Conventional Freshwater Fish Processing Wuhan P.R. China

3. Department of tourism and cuisine Zhejiang Business College Hangzhou P.R. China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15463

Reference40 articles.

1. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

2. Site E14 in Hemoglobins and Myoglobins: A Key Residue That Affects Hemin Loss and Lipid Oxidation Capacity

3. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

4. A fluorimetric and circular dichroism study of hemoglobin—Effect of pH and anionic amphiphiles

5. Protein carbonyls in meat systems: A review

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