Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins-Reference-Cited by-同舟云学术

Effects of oxidation on the physicochemical properties and degradation of mutton myofibrillar proteins

Published:2022-05-31 Issue:7 Volume:87 Page:2932-2942
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lei Yongdong¹²^ORCID,Deng Xiaorong¹^ORCID,Zhang Zhiwei¹,Guo Xin¹^ORCID,Zhang Jian¹^ORCID

Affiliation:

1. School of Food Science and Technology, Food College Shihezi University Shihezi Xinjiang China

2. Food Quality Supervision and Testing Center of Ministry of Agriculture Xinjiang Academy of Agricultural and Reclamation Science Shihezi Xinjiang China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16166

Reference45 articles.

1. Oxidative stress may affect meat quality by interfering with collagen turnover by muscle fibroblasts

2. Role of calpain system in meat tenderness: A review

3. Properties of the Novel Intermediate Filament Protein Synemin and Its Identification in Mammalian Muscle

4. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

5. Effect of oxidation, pH, and ionic strength on calpastatin inhibition of μ- and m-calpain

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