In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly
recognized as a major cause for quality deterioration of muscle-based foods. Although …

Cryopreservation, one of the most effective preservation methods, is essential for
maintaining the safety and quality of food. However, there is no denying the fact that the …

Oxidation of myofibrillar proteins (MPs) is considered as an important reason for the quality
deterioration of frozen stored fish fillets, but the impact of the thawing process on the …

The search for cryoprotectants has garnered significant attention due to the susceptibility of
myofibrillar proteins (MP) to freezing denaturation during frozen storage, leading to the …

Silver carp is a type of Asian carp that poses a threat to the United States. Unfortunately,
producing Asian carp surimi in the US has been unsuccessful due to the high cost. Thus …

This study aimed to find the specific relationship between quality traits and myofibrillar
proteins (MPs) alteration of salted fish during frozen storage. Protein denaturation and …

Digestibility is an important factor in accessing the nutritional quality and potential health
benefits of protein. In this study, exudates were utilized to incubate myofibrillar proteins …

Flavor is one of the most important factors that affect consumers' preference for processed
meat products. This study aimed to investigate effects of heating on interaction between …

The objective of this study was to elucidate the influence of oxidative modifications of
myofibrillar proteins (MPs) on their surface properties. Oxidative modifications (deamination …

Hairtail (Trichiurus lepturus) muscle proteins are susceptible to oxidative denaturation
during frozen storage. The aim of this study is to investigate their quality changes by …