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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Cryoprotective Effect of Tara Gum on Myofibrillar Protein from Grass Carp during Frozen Storage
Shipin gongye ke-ji, 2022 To investigate the cryoprotective effect of tara gum on myofibrillar proteins, the influences of tara gum on the freezing curve of myofibrillar proteins of grass carp were studied using a commercial cryoprotectant (4% sucrose+4% sorbitol) as a control in
Xia ZHANG +4 more
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The influence of ultrasound and adenosine 5′-monophosphate marination on tenderness and structure of myofibrillar proteins of beef [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 Objective The aim was to investigate the influence of ultrasound and adenosine 5′-monophosphate (AMP) marination (UAMP) on tenderness and structure of myofibrillar proteins of beef.
Ye Zou +5 more
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Effect of Dry Maturation Time and the Curing Composition on Proteins in High Quality Beef
Техника и технология пищевых производств, 2022 Meat quality largely depends on the maturation conditions and natural biochemical processes that affect its taste, aroma, tenderness, and technological properties. Dry maturation and technological processing attract a lot of scientific attention.
Galina V. Gurinovich +2 more
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Molecules, 2022 The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied.
Zhong-Wei Wu +4 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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Effect of High-Intensity Ultrasonic Treatment Time on Physicochemical Properties of Myofibrillar Protein from Procambarus clarkii [PDF]
Shipin Kexue, 2023 In recent years, ultrasound has been widely used in the food industry as a promising non-thermal, green technology, but the exact effect of ultrasound on the physicochemical properties of myofibrillar proteins from Procambarus clarkii is not clear yet ...
WANG Ziling, XIONG Kexin, JIANG Jingchun, WANG Haibin, LU Hongyan, PENG Lijuan, LIAO E, ZOU Shengbi
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Factors Affecting Heat-Induced Gel Properties of Myofibrillar Protein and Their Mechanisms of Action: A Review [PDF]
Shipin KexueMyofibrillar 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
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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
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Research Progress on the Regulatory Mechanisms of Exogenous Molecular Intervention on the Gel Properties of Myofibrillar Proteins [PDF]
Shipin KexueCurrently, the consumption of meat products in both domestic and international markets remains dominated by primary processed products, with prevalent technical challenges including poor flavor retention and significant nutrient loss.
MU Xueqin, HEI Shenghua, ZHANG Lingping, HOU Yanru
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