Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Although freezing has been used to delay the deterioration of product quality and extend its
shelf life, the formation of ice crystals inevitably destroys product quality. This …

The effect of dual-frequency sequential ultrasonic thawing (DUT) on the quality of quick-
frozen small yellow croaker was studied by TMT-labeled quantitative proteomic method. A …

Background Fish and other aquatic foods (“blue foods”), possessing advantages of large
resources, species diversity, and high nutritional values, are becoming very important food …

As a popular hot‐pot ingredient, Chinese‐style shrimp mud (Xia‐Hua) is usually transported
and stored frozen. However, frozen storage leads to decreased quality of Xia‐Hua products …

This study aimed to investigate the effects of oxidized proteins on meat color and water
holding capacity of Tan mutton stored at low temperatures and the correlation between …

Muscle proteins in peeled shrimp (Litopenaeus vannamei) are known to be unstable and
prone to denaturation affected by freezing and frozen storage. In this study, label-free …

To get insight into freeze-induced damage in meat, researchers evaluated the formation of
ice crystals in the initial freezing stage and the protein profile and bioinformatics information …

Physicochemical, proteomics, and bioinformatics analyses were conducted to investigate
protein profiles in Trichiurus haumela under frozen (120 d) and chilled (6 d) storage …

Polyphenols and γ-aminobutyric acid (GABA) accumulate during seed germination, but the
mechanisms involved are poorly understood. The objective of this study was to elucidate the …