Results 11 to 20 of about 18,353 (221)

Effects of Frozen Storage Temperature and Duration on Changes in Physicochemical Properties of Beef Myofibrillar Protein

Journal of Food Quality, 2021
This study aimed to address the effects of frozen storage temperature and duration on the changes in physicochemical properties of beef myofibrillar protein.
Shuyi Qian, Xia Li, Hang Wang, Waris Mehmood, Chunhui Zhang, Christophe Blecker   +5 more
doaj   +1 more source

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods, 2020
In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins.
Tae-Kyung Kim, Min Hyeock Lee, Hae In Yong, Samooel Jung, Hyun-Dong Paik, Hae Won Jang, Yun-Sang Choi   +6 more
doaj   +1 more source

Effects of soybean protein isolate and carrageenan on gel properties of myofibrillar protein from loach

Shipin yu jixie, 2022
Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish.
SUN Peng-peng, WANG Wei, LI Ruo-tong, ZHU Hong, REN Yuan-yuan   +4 more
doaj   +1 more source

Formation of N^ε-Carboxymethyl-Lysine and N^ε-Carboxyethyl-Lysine in Heated Fish Myofibrillar Proteins with Glucose: Relationship with Its Protein Structural Characterization

Foods, 2023
The formation of advanced glycation end products (AGEs), including Nε-carboxymethyl-lysine (CML) and Nε-carboxyethyl-lysine (CEL), in a fish myofibrillar protein and glucose (MPG) model system at 80 °C and 98 °C for up to 45 min of heating were ...
Siqi Zhang, Pengcheng Zhou, Peng Han, Hao Zhang, Shiyuan Dong, Mingyong Zeng   +5 more
doaj   +1 more source

Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review [PDF]

Shipin Kexue
Myofibrillar protein is a salt-soluble protein that determines the quality of muscle, and its heat-induced gel properties directly affect the quality of emulsified and minced meat products.
ZHANG Lei, SUN Hailei, MAO Yanwei, WANG Mengxue, HAN Yongsheng, MA Weidong, ZHANG Yimin
doaj   +1 more source

Effects of Freeze-Thaw Treatment and Freeze Storage on the Binding Characteristics of Snakehead Myofibrillar Protein to Characteristic Flavor Substances in Fish Soup with Pickled Mustard Greens [PDF]

Shipin Kexue
The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens.
YUAN Li, SU Kai, LIU Lu, LENG Weijun, ZHANG Hao, LI Mengzhe, SHI Tong, BAO Yulong, GAO Ruichang
doaj   +1 more source

Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties

Food Science of Animal Resources, 2019
The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins.
Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Tae-Kyung Kim, Yun-Sang Choi, Hyun-Wook Kim   +5 more
doaj   +1 more source

Effect of High Pressure Homogenization-Modified Soy 11S Globulin on the Gel and Rheological Properties of Pork Myofibrillar Protein

Foods, 2023
The changes in texture and rheological characteristics, water holding capacity, and microstructure of pork myofibrillar protein with high-pressure homogenization-modified (0–150 MPa) soy 11S globulin were studied.
Qingfeng Ge, Yuehao Wu, Na Yuan, Zhaoyang Jia, Rui Liu, Fei Lu, Hanjun Ma, Zhuangli Kang   +7 more
doaj   +1 more source

Electrophoretic differentiation of myofibrillar proteins in the pig [PDF]

Biochemical Journal, 1969
1. Starch-gel electrophoretograms of myosin and tropomyosin preparations in 8m-urea, from longissimus dorsi and psoas muscles of the pig, were characterized by laser densitometry. 2. The typical pattern for freshly prepared myosin from both muscles was similar, there being five electrophoretically distinct components. 3.
A L, Parsons, J L, Parsons, J M, Blanshard, R A, Lawrie   +3 more
openaire   +2 more sources

Insight into the Mechanism of Porcine Myofibrillar Protein Gel Properties Modulated by κ-Carrageenan

Foods, 2023
The purpose of this study is to explain the mechanism of porcine myofibrillar protein gel properties modulated by κ-carrageenan. The textural properties results showed that the stress at fracture of the composite gel with 0.4% κ-carrageenan had the ...
Zhi Chen, Cheng Luo, Kangxu Wang, Yinji Chen, Xinbo Zhuang   +4 more
doaj   +1 more source