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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Title
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
Authors
Keywords
Bighead carp, Disulfide, Gel texture, WHC, Frozen storage, Hydroxyl radicals
Journal
FOOD CHEMISTRY
Volume 223, Issue -, Pages 96-103
Publisher
Elsevier BV
Online
2016-11-29
DOI
10.1016/j.foodchem.2016.11.143

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