Protein oxidation has become a topic of great scientific interest in the field of food science
and nutrition. Food proteins are known to be preferential targets of radical species, and …

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 …

Fish fillet is easily spoiled during storage. Antimicrobial edible coating of gelatin extracted
from fish skins and bones and tea polyphenol (TP) was developed to inhibit the spoilage of …

The advantages of epigallocatechin gallate incorporated in agar oligosaccharide treatment
during post-mortem storage on ice for maintaining the quality and proteome stability of sea …

This study investigates the effects of ozone water rinsing on the myofibrillar protein (MP)
oxidation, color, and aroma characteristics of grass carp surimi. The results showed that the …

This study aimed to evaluate the effects of different stunning methods (percussion, T1;
immersion in ice/water slurry, T2; gill cut, T3) on antioxidant status, in vivo myofibrillar protein …

为比较汽蒸, 水煮, 空气炸3 种不同加热方式对罗非鱼Oreochromis niloticus
鱼片质构特性和蛋白质理化特性的影响, 对加热后罗非鱼片质构指标(硬度, 弹性, 咀嚼性, 内聚性 …

The oxidative modification effect of hydroxyl radicals generated by an H2O2 oxidative
solution on the biochemical and functional characteristics of myofibrillar protein (MP) from …

Consumers' demand for fishery products and attentiveness of seafood quality continue to
grow. The perishability of mackerel species and the potential risk of foodborne illness …

A novel strategy of water-free transportation (WFT) for live shrimp was recently developed. In
this study, survival rate, hormone response, free radical content, oxidation in lipids and …