Fish Myosin Aggregation as Affected by Freezing and Initial Physical State

By José A. Ramiarez, Martha O. Martian‐Polo, E. Bandman. 2000

86 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Cell Biology, Food Science

View Paper: https://www.semanticscholar.org/paper/9eddfbdbab612dde615fc798f72ce589aa8f5063

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In Food Science

1. Yi-Zhong Cai
2. H. Corke

Citations in the corpus

• Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella) (2009, background): “Sulphydryl groups (the most reactive functional groups) in myofibrillar protein were readily oxidised to disulfide groups during frozen storage and freeze-thawing process, therefore resulting in an obvious decrease in total sulphydryl content and active sulphydryl content (Benjakul et al., 2003; Ram”