Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage at -20.degree.C-Reference-Cited by-同舟云学术

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Effect of free amino acids on the denaturation of mackerel myofibrillar proteins in vitro during frozen storage at -20.degree.C

Published:1987-01 Issue:1 Volume:35 Page:28-33
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Jiang Shann Tzong,Tsao Ching Yu,Lee Tung Ching

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf00073a007

Cited by 21 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. Dondurarak Depolanan Balık Kıymasının Stabilizasyonu;Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries;2023-07-04

2. Changes in Functional Properties of Protein in High Pressure-Treated Indian White Prawn (Fenneropenaeus indicus) during Chilled Storage;Journal of Aquatic Food Product Technology;2020-06-09

3. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince;Food Chemistry;2018-01

4. Effect of Cryoprotectants on Suppression of Protein Structure Deterioration Induced by Freeze-thaw Cycle in Pacific White Shrimp;Journal of Aquatic Food Product Technology;2017-11-27

5. Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin;Fisheries Science;2014-12-25

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