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 KexueThe 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
Experimental data from flesh quality assessment and shelf life monitoring of high pressure processed European sea bass (Dicentrarchus labrax) fillets [PDF]
, 2019 Fresh fish are highly perishable food products and their short shelf-life limits their commercial exploitation and leads to waste, which has a negative impact on aquaculture sustainability.
Aken +19 more
core +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 +5 more
doaj +1 more source
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 +4 more
doaj +1 more source
Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]
, 2005 The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE +4 more
core +1 more source
Foods, 2023 The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigated ...
Lunan Jing +8 more
doaj +1 more source
, 2020 The effect of tumbling time (5 h30, 19 h and 26 h) and raw ham quality (superior, inferior or mixed quality) on the quality of polyphosphate-free cooked ham was investigated.
De Grande, Annatachja +7 more
core +1 more source
Investigating the role of uncoupling of troponin I phosphorylation from changes in myofibrillar Ca(2+)-sensitivity in the pathogenesis of cardiomyopathy. [PDF]
, 2014 Contraction in the mammalian heart is controlled by the intracellular Ca2+ concentration as it is in all striated muscle, but the heart has an additional signalling system that comes into play to increase heart rate and cardiac output during exercise or ...
Marston, SB, Messer, AE
core +2 more sources
Effects of Antifreeze Peptide Properties on Myofibrillar Proteins in Frozen Surimi Investigated Using Least Absolute Shrinkage and Selection Operator Regression Model [PDF]
Shipin KexueIn order to investigate the influence of antifreeze peptide properties on its protective effect on myofibrillar proteins in frozen surimi, the present study was conducted to characterize the properties of three antifreeze peptides (sericin peptides ...
YUAN Chengzhi, WANG Faxiang, HUANG Yiqun, YU Jian, LIU Yongle, SHI Yi, WU Jinhong, WANG Shaoyun, LI Xianghong
doaj +1 more source
Foods, 2023 This study was conducted on chicken pectoralis major muscle with different wooden breast severity in combination with different sampling locations to investigate the effects of wooden breast syndrome on protein traits and total myofiber area, and their ...
Binbin Li +3 more
doaj +1 more source