The basic contractile unit of muscle, the sarcomere, will contract as the muscle goes into
rigor post-mortem. Depending on the conditions, such as the rate of pH decline, the cooling …

As myofibrils consist of a three-dimensional network of long, solid protein particles with the
shortest dimension of less than 20nm, the theoretical foundations of water-holding in meat …

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

Collagen fibrils are the major mechanical component in the extracellular matrix of a broad
range of multicellular animals from echinoderms to vertebrates where they provide a stable …

Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp.
These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of …

Natural foods, despite their high water content, are made solid by the confining water within
the cells. In contrast, fabricated foods with solid-like (visco-elastic) properties are almost …

The present work investigated the effects of water bath heating coupled with different
ultrasound treatments on the gel properties, protein conformation, microstructures and …

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high
intensity ultrasound (HIU, 100 kHz 91 W· cm− 2). The gelation properties of samples were …

The effects of low-frequency magnetic field (LF-MF) on the gel properties of grass carp
myofibrillar proteins (GCMPs) and the underlying mechanisms were investigated to explore …

Background: Mutations in myosin heavy chain 7 (MYH7) commonly cause cardiomyopathy.
However, the relationship between mutation location, cardiomyopathy type, change in …