Myofibrillar protein denaturation/oxidation in freezing-thawing impair the heat-induced gelation: Mechanisms and control technologies
Y Zhang, G Bai, J Wang, Y Wang, G Jin, W Teng… - Trends in Food Science …, 2023 - Elsevier
Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …
The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations
J Tian, N Walayat, Y Ding, J Liu - Comprehensive reviews in …, 2022 - Wiley Online Library
Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …
Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage
B Zhang, C Fang, G Hao, Y Zhang - Food chemistry, 2018 - Elsevier
Protein oxidation during chilling and frozen storage has recently attracted great attention
due to its consequences on protein solubility and functionality. In this study, the effects of …
due to its consequences on protein solubility and functionality. In this study, the effects of …
Cryoprotective effect of fistular onion stalk polysaccharide on frozen surimi derived from bighead carp: Physicochemical properties and gel quality during storage
X Sun, Q Li, N Ding, S Liang, E Mubango, Y Zheng… - Food …, 2024 - Elsevier
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 …
myofibrillar proteins (MP) to freezing denaturation during frozen storage, leading to the …
Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism
DY Li, ZF Tan, ZQ Liu, C Wu, HL Liu, C Guo, DY Zhou - Food Chemistry, 2021 - Elsevier
Protein oxidation is considered as an important factor affecting the texture quality of surimi.
In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to …
In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to …
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from …
Surimi processing industry generates huge quantities of underutilized surimi processing by-
products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and …
products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and …
Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
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 …
recognized as a major cause for quality deterioration of muscle-based foods. Although …
Analysis of inhibition of guava (Psidium guajava l.) leaf polyphenol on the protein oxidative aggregation of frozen chicken meatballs based on structural changes
M Nuerjiang, Y Li, X Yue, B Kong, H Liu, K Wu… - Food Research …, 2023 - Elsevier
This study compared the effects of guava leaf polyphenol (GLP) on the aggregation and
structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months …
structural changes of myofibrillar proteins (MPs) from chicken meatballs, frozen for 6 months …
Role of cryoprotectants in surimi and factors affecting surimi gel properties: A review
N Walayat, H Xiong, Z Xiong, HM Moreno… - Food Reviews …, 2022 - Taylor & Francis
Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants
during long-term frozen storage. Cryoprotectants have been found to be effective in …
during long-term frozen storage. Cryoprotectants have been found to be effective in …
[HTML][HTML] Ultrasonic structural modification of myofibrillar proteins from Coregonus peled improves emulsification properties
X Deng, Y Ma, Y Lei, X Zhu, L Zhang, L Hu, S Lu… - Ultrasonics …, 2021 - Elsevier
This study evaluated the effects of high intensity ultrasonication (HIU, 100, 150, 200, and
250 W) and treatment time (0, 3, 6, 9, and 12 min) on the structure and emulsification …
250 W) and treatment time (0, 3, 6, 9, and 12 min) on the structure and emulsification …