Chitosan-grafted-caffeic acid combined with ultrasound inhibits the oxidation and degradation of myofibrillar proteins in pompano (<i>Trachinotus ovatus</i>) during ice storage-Reference-Cited by-同舟云学术

Chitosan-grafted-caffeic acid combined with ultrasound inhibits the oxidation and degradation of myofibrillar proteins in pompano (Trachinotus ovatus) during ice storage

Published:2023 Issue:10 Volume:14 Page:4595-4606
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Lan Weiqing¹²^ORCID,Zhao Jiaxin¹,Wei Xiaoyi³,Sun Yuqing¹,Liu Shucheng⁴,Sun Xiaohong¹²

Affiliation:

1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, Shanghai 201306, China

3. Department of Food Science, Faculty of Hospitality of Management, Shanghai Business School, Shanghai 200237, P.R. China

4. College of Food Science & Technology, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Ocean University, Zhanjiang 524088, China

Abstract

This study aimed to investigate the impact of chitosan-grafted-caffeic acid (CS-g-CA) and ultrasound (US) on myofibrillar proteins (MPs) in pompano (Trachinotus ovatus) during 24 days of ice storage.

Funder

Southern Marine Science and Engineering Guangdong Laboratory

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2023/FO/D2FO03952D

Reference54 articles.

1. The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage

2. The Effects of dietary soybean isoflavones on growth, innate immune responses, hepatic antioxidant abilities and disease resistance of juvenile golden pompano Trachinotus ovatus

3. The rise of thawing drip: Freezing rate effects on ice crystallization and myowater dynamics changes

4. Cryoprotective effect of egg white proteins and xylooligosaccharides mixture on oxidative and structural changes in myofibrillar proteins of Culter alburnus during frozen storage

5. Protein Oxidation in Muscle Foods: A Comprehensive Review

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