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
  • [31] Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage
    Zhao, Xi
    Wang, Lei
    Wang, Jinxiang
    Xu, Yongxia
    Zhu, Wenhui
    Li, Jianrong
    Cui, Fangchao
    Li, Xuepeng
    INTERNATIONAL JOURNAL OF REFRIGERATION, 2024, 165 : 199 - 208
  • [32] Effect of Ultrasonic Power on the Quality and Myofibrillar Protein Structure of Beef Jerky
    Dong Z.
    Yao Z.
    Jiang Q.
    Jiang B.
    Wang J.
    Chen Q.
    Zhang W.
    Shipin Kexue/Food Science, 2023, 44 (19): : 27 - 34
  • [33] Effect of Storage Temperature on Functional Properties of Rice Protein
    Zhao Q.
    Lin J.
    Shen Q.
    Shipin Kexue/Food Science, 2021, 42 (13): : 200 - 207
  • [34] EFFECT OF HIGH INTENSITY ULTRASOUND ON THE GEL AND STRUCTURAL PROPERTIES OF CTENOPHARYNGODON IDELLUS MYOFIBRILLAR PROTEIN
    Wen, Qing-Hui
    Tu, Zong-Cai
    Zhang, Lu
    Wang, Hui
    Chang, Hai-Xia
    JOURNAL OF FOOD BIOCHEMISTRY, 2017, 41 (01)
  • [35] Effect of Atmospheric Pressure Plasma Jet on Structural and Rheological Properties of Chicken Myofibrillar Protein
    Li K.
    Li Y.
    Kang C.
    Xiang Q.
    Zhao D.
    Bai Y.
    Shipin Kexue/Food Science, 2020, 41 (19): : 124 - 131
  • [36] Effects of Different Freezing Methods on Emulsification and Gelation Properties of Pork Myofibrillar Protein
    Li J.
    Ma X.
    Zhou Y.
    Wang Y.
    Liu X.
    Bai Y.
    Shipin Kexue/Food Science, 2022, 43 (03): : 19 - 24
  • [37] Effect of sodium alginate and egg white protein combinations on the functional properties and structures of chicken myofibrillar protein
    Yi, Huan
    Yao, Jieqiong
    Chen, Yifeng
    Wang, Xinyue
    Guo, Jiahui
    Pan, Siyi
    FOOD RESEARCH INTERNATIONAL, 2024, 196
  • [38] Ice crystallization and structural changes in cheese during freezing and frozen storage: implications for functional properties
    Digvijay, Alan L.
    Kelly, Alan L.
    Lamichhane, Prabin
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2025, 65 (03) : 527 - 550
  • [39] Effect of Fenton Oxidation Treatment on Structural and Functional Properties of Myofibrillar Proteins in Esox lucius Muslce
    Deng X.
    Lei Y.
    Liu J.
    Lu S.
    Zhang J.
    Shipin Kexue/Food Science, 2022, 43 (06): : 27 - 33
  • [40] Effect of Nitric Oxide and Its Induced Protein S-Nitrosylation on the Structures and In Vitro Digestion Properties of Beef Myofibrillar Protein
    Feng, Fan
    Yin, Yantao
    Zhou, Lei
    Ma, Chao
    Zhang, Wangang
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (05) : 2532 - 2540
12345