Effect of conrtolled freezing piont storage on the structural and functional properties of beef myofibrillar protein

被引：0
|
作者：
Xia, Xiufang [1 ]
Li, Fangfei [1 ]
Wang, Bo [1 ]
Yi, Dong [1 ]
Chen, Qian [1 ]
Kong, Baohua [1 ]
机构：
[1] College of Food Science, Northeast Agricultural University, Harbin,150030, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 09期
关键词：
D O I：
10.16429/j.1009-7848.2015.09.008
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：54 / 60
相关论文
共 50 条
  • [21] Structural and functional properties of protein hydrolysates from myofibrillar protein of crocodile (Crocodylus siamensis) meat
    Luo, Ji
    Zhang, Mengli
    Zeng, Yuanyuan
    Guo, Hanyu
    Wu, Xiaobing
    Meng, Zihan
    Yin, Ruotong
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 196
  • [22] Ultrasound-assisted freezing retards the deterioration of functional properties of myofibrillar protein in chicken breast during long-term frozen storage
    Zhang, Chao
    Chen, Qian
    Sun, Qinxiu
    Liu, Haotian
    Xia, Xiufang
    Kong, Baohua
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2022, 170
  • [23] The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness
    Moczkowska, Malgorzata
    Poltorak, Andrzej
    Montowska, Magdalena
    Pospiech, Edward
    Wierzbicka, Agnieszka
    MEAT SCIENCE, 2017, 130 : 7 - 15
  • [24] Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage
    Qian, Shuyi
    Li, Xia
    Zhang, Chunhui
    Blecker, Christophe
    INTERNATIONAL JOURNAL OF REFRIGERATION, 2022, 143 : 148 - 156
  • [25] Effect of Magnetic Field Assisted Freezing on the Properties and Quality Characteristics of Myofibrillar Protein in Prepared Pork
    Li, Yuhao
    Tao, Yingmei
    Lei, Yu
    Deng, Mengsheng
    Li, Tian
    Jin, Lei
    Li, Dong
    Science and Technology of Food Industry, 2024, 45 (23) : 76 - 83
  • [26] Effect of Malondialdehyde Oxidation on the Structure and Functional Properties of Myofibrillar Protein in Yak Meat
    Chen L.
    Tang S.
    Li S.
    Li J.
    Li Q.
    Zhao J.
    Shipin Kexue/Food Science, 2023, 44 (08): : 46 - 54
  • [27] Effect of Power Ultrasound on the Functional Properties of Myofibrillar Protein and Meat Quality: A Review
    Han G.
    Kong B.
    Shipin Kexue/Food Science, 2022, 43 (13): : 361 - 369
  • [28] Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
    Farouk, MM
    Wieliczko, KJ
    Merts, I
    MEAT SCIENCE, 2004, 66 (01) : 171 - 179
  • [29] Changes in functional properties of common carp (Cyprinus carpio) myofibrillar protein as affected by ultrasound-assisted freezing
    Sun, Qinxiu
    Zhang, Chao
    Li, Qixuan
    Xia, Xiufang
    Kong, Baohua
    JOURNAL OF FOOD SCIENCE, 2020, 85 (09) : 2879 - 2888
  • [30] EFFECT OF FREEZING STORAGE ON THE AEROBIC MICROFLORA OF VACUUM PACKAGED BEEF
    BEYER, K
    FLEISCHWIRTSCHAFT, 1983, 63 (11): : 1741 - &
12345