Effects of Chilling and Partial Freezing onRigor MortisChanges of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils-Reference-Cited by-同舟云学术

Effects of Chilling and Partial Freezing onRigor MortisChanges of Bighead Carp (Aristichthys nobilis) Fillets: Cathepsin Activity, Protein Degradation and Microstructure of Myofibrils

Published:2015-11-10 Issue:12 Volume:80 Page:C2725-C2731
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lu Han¹,Liu Xiaochang¹,Zhang Yuemei¹,Wang Hang¹,Luo Yongkang¹²

Affiliation:

1. College of Food Science and Nutritional Engineering; China Agricultural Univ; Beijing 100083 China

2. Beijing Higher Institution Engineering Research Center of Animal Product; China Agricutural Univ; Beijing 100083 China

Funder

earmarked fund for China Agriculture Research System

Ministry of Science and Technology of the People's Republic of China

National Natural Science Foundation of China

Beijing Natural Science Foundation

Publisher

Wiley

Subject

Food Science

Reference38 articles.

1. Post-mortem tenderization of fish muscle due to weakening of pericellular connective tissue;Ando;Nippon Suisan Gakk,1993

2. Effects of -1.5 °C super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: cathepsin activity, muscle histology, texture and liquid leakage;Bahuaud;Food Chem,2008

3. Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.);Bahuaud;Aquaculture,2010

4. Lysosomal proteolysis in skeletal muscle;Bechet;Int J Biochem Cell B,2005

Cited by 45 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of lipoxygenase-catalyzed linoleic acid oxidation and 4-hydroxy-2-nonenal on digestibility and gel properties of myofibrillar protein;Food Bioscience;2024-10

2. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice;Food Chemistry;2024-09

3. Hydroxyl Radical-Induced Oxidation on the Properties of Cathepsin H and Its Influence in Myofibrillar Proteins Degradation of Coregonus peled In Vitro;Foods;2024-08-14

4. Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major;Journal of Aquatic Food Product Technology;2024-07-30

5. Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage;Food Hydrocolloids;2024-03