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Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products [PDF]
FoodsMyofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties of meat.
Lingping Zhang +4 more
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Myofibrillar Protein Oxidation in Immersion-Frozen Red Shrimp (Solenocera crassicornis) during Frozen Storage: Analysis Based on Changes of Endogenous Enzyme Activity [PDF]
Shipin Kexue, 2023 A comparative analysis of the changes in indicators of myofibrillar protein oxidation and the activities of cathepsins B, H and in red shrimp during frozen storage after immersion freezing (?18 and ?30 ℃) and refrigerator freezing (?18 and ?30 ℃) was ...
XU Dan, Han Yue, Zheng Bin, Deng Shanggui, Chen Xuechang, Zhang Xiaojun
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Shipin gongye ke-ji, 2022 This research was to obtain stable myofibrillar protein emulsion. Myofibrillar protein was extracted from frozen silver carp surimi, and the effects of heat treatment (85 ℃ for 10 min) and protein concentrations (5, 10, 15, 20 and 25 mg/mL) on the ...
Meng HAO +5 more
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Journal of Bioresources and Bioproducts, 2021 In the present study, myofibrillar proteins were extracted from the meat proteins of beef, lamb, chicken, tuna and emperor fish using non-denaturation method, and their physico-chemical and rheological properties were assessed.
Pavan Kumar Dara +6 more
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Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein [PDF]
Shipin Kexue, 2023 The effects of different concentrations (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%) of resveratrol (RE) on the structural properties, rheological properties and gel properties (gel strength, water retention, water mobility, whiteness and microstructure) of ...
WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli
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Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
Shipin gongye ke-ji, 2023 An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE，Fourier transform infrared ...
Zhisheng PEI +3 more
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Cold Plasma Treatment Accelerated the Oxidation and Structural Changes of Myofibrillar in Tilapia
Shipin gongye ke-ji, 2023 To investigate the effects of cold plasma treatment on the oxidation and structure changes of myofibrillar proteins tilapia, the fish was treated by cold plasma with different time (0, 1, 2, 3, 4, 5 min) and different voltage (40, 50, 60, 70, 80 kV ...
Gu CHEN +9 more
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Shipin gongye ke-ji, 2022 In this paper, sea bass (Lateolabrax maculatus) were uesd as raw material to study the effect of ultrasound on the structure and functional properties of myofibrillar proteins in sea bass by the different ultrasonic power in the range of 0~540 W and time
Jiawen FENG +3 more
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Shipin gongye ke-ji, 2023 The effect of NaCl concentration on heat-induced gel forming ability of myofibrillar protein from European eel muscle was studied. The turbidity, surface hydrophobicity and reactive sulfhydryl groups of the protein was measured. Meanwhile, the properties
Yu YANG +4 more
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Shipin gongye ke-ji, 2022 The changes of structure and function of pork myofibrillar protein induced by oxidation and its ability to bind flavor substances under different ionic conditions were studied.
Xiao GAN, Ling ZHAO, Qian WU, Xiwen CHEN
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