Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage

Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage

(2020) Peiyun Li et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

(2020) Longteng Zhang et al.   FOOD CHEMISTRY

Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

(2019) Xin-Yun Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of soluble soybean polysaccharides on freeze-denaturation and structure of myofibrillar protein of bighead carp surimi with liquid nitrogen freezing

(2019) Wenhong Gao et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Coating Effects of ε-Polylysine and Rosmarinic Acid Combined with Chitosan on the Storage Quality of Fresh Half-Smooth Tongue Sole (Cynoglossus semilaevis Günther) Fillets

(2019) Na Li et al.   Coatings

Vacuum impregnation of fish gelatin combined with grape seed extract inhibits protein oxidation and degradation of chilled tilapia fillets

(2019) Xue Zhao et al.   FOOD CHEMISTRY

The relationship between degradation of myofibrillar structural proteins and texture of superchilled grass carp (Ctenopharyngodon idella) fillet

(2019) Fang Yang et al.   FOOD CHEMISTRY

Effects of microencapsulated eugenol emulsions on microbiological, chemical and organoleptic qualities of farmed Japanese sea bass (Lateolabrax japonicus) during cold storage

(2019) Peiyun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Non-volatile taste active compounds and umami evaluation in two aquacultured pufferfish (Takifugu obscurus and Takifugu rubripes)

(2019) Ninglong Zhang et al.   Food Bioscience

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Chitosan-sodium alginate nanoparticle as a delivery system for ε-polylysine: Preparation, characterization and antimicrobial activity

(2018) Jianhua Liu et al.   FOOD CONTROL

The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp ( Litopenaeus vannamei ) protein during frozen storage

(2018) Bin Zhang et al.   FOOD HYDROCOLLOIDS

Pullulan suppresses the denaturation of myofibrillar protein of grass carp ( Ctenopharyngodon idella ) during frozen storage

(2018) Longfa Jiang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Shelf life extension of Pacific white shrimp ( Litopenaeus vannamei ) using chitosan and ε-polylysine during cold storage

(2018) Soyoung Na et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Antibacterial activity and mode of action of ε-polylysine against Escherichia coli O157:H7

(2018) Xiaowei Zhang et al.   JOURNAL OF MEDICAL MICROBIOLOGY

The effects of modified atmosphere packaging and enzyme inhibitors on protein oxidation of tilapia muscle during iced storage

(2018) Yanfu He et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

(2018) Jing Shi et al.   FOOD CHEMISTRY

FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions

(2017) Yuka Kobayashi et al.   FOOD CHEMISTRY

Effects of high pressure processing on protein fractions of blue crab ( Callinectes sapidus ) meat

(2017) M.A. Martínez et al.   Innovative Food Science & Emerging Technologies

Monitoring changes in whiting (Merlangius merlangus) fillets stored under modified atmosphere packaging by front face fluorescence spectroscopy and instrumental techniques

(2016) Abdo Hassoun et al.   FOOD CHEMISTRY

Combined effect of squid ink tyrosinase and tannic acid on heat induced aggregation of natural actomyosin from sardine

(2016) Naveen Kumar Vate et al.   FOOD HYDROCOLLOIDS

Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

(2016) Han Lu et al.   Journal of Aquatic Food Product Technology

Antioxidant and cryoprotective effects of Amur sturgeon skin gelatin hydrolysate in unwashed fish mince

(2015) Mehdi Nikoo et al.   FOOD CHEMISTRY

Effect of gamma irradiation and frozen storage on the quality of fresh water prawn (Macrobrachium rosenbergii) and tiger prawn (Penaeus monodon)

(2015) Rina Mahto et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pressure-induced changes of silver carp (Hypophthalmichthys molitrix) myofibrillar protein structure

(2014) Chunjiang Qiu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi

(2013) Baohua Kong et al.   Food Biophysics

Chitooligosaccharides suppress the freeze-denaturation of actomyosin in Aristichthys nobilis surimi protein

(2013) Hong-Bin Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of sodium bicarbonate on conformational changes of natural actomyosin from Pacific white shrimp (Litopenaeus vannamei)

(2011) Chakkawat Chantarasuwan et al.   FOOD CHEMISTRY

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Shelf life of several marine fish species of Bangladesh during ice storage

(2008) Md. Shaheed Reza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY