Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

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• 作者：Han Lu^a ; ^{jingmaoluhan@126.com} ; Longteng Zhang^a ; ^{214853271@qq.com} ; Qingzheng Li^a ; ^{812699466@qq.com} ; Yongkang Luo^a ; ^b ; ^{luoyongkang@263.net} ; ^{luoyongkang@cau.edu.cn}
• 关键词：Bighead carp ; Disulfide ; Gel texture ; WHC ; Frozen storage ; Hydroxyl radicals
• 刊名：Food Chemistry
• 出版年：2017
• 出版时间：15 May 2017
• 年：2017
• 卷：223
• 期：Complete
• 页码：96-103
• 全文大小：1244 K
• 卷排序：223

文摘

A certain range in contents of disulfide crosslinks promotes gel hardness. Mild protein oxidation (−20 °C for 7 weeks or 0.1 mM H2O2) promoted gel properties. Freezing bighead carp for a certain period was a good source of gel products.