Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

2016 ◽  
Vol 11 (3) ◽  
pp. 266-274 ◽  
Author(s):  
Lin Wang ◽  
Min Zhang ◽  
Zhongxiang Fang ◽  
Bhesh Bhandari ◽  
Zhongxue Gao
Keyword(s):  
Linoleic Acid ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Oxidative Modification ◽  
Hypophthalmichthys Molitrix ◽  
Gel Properties

scholarly journals A comparative study of physicochemical and functional properties of silver carp myofibrillar protein glycated with glucose and maltodextrin

RSC Advances ◽  
2017 ◽  
Vol 7 (2) ◽  
pp. 1008-1015 ◽  
Author(s):  
Shulai Liu ◽  
Peicheng Zhao ◽  
Jingjing Zhang ◽  
Qiuhong Xu ◽  
Yuting Ding ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Comparative Study ◽  
Functional Properties ◽  
Maillard Reaction ◽  
Silver Carp ◽  
Myofibrillar Protein ◽  
Hypophthalmichthys Molitrix ◽  
Physicochemical And Functional Properties

Myofibrillar protein (Mf) from silver carp (Hypophthalmichthys molitrix) was incubated with glucose and maltodextrin for 0–96 h at 50 °C and 75% relative humidity to obtain glycoconjugates in different periods of the Maillard reaction.

scholarly journals Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures

2018 ◽  
Vol 21 (1) ◽  
pp. 2250-2264 ◽  
Author(s):  
Ping Gui ◽  
Longteng Zhang ◽  
Hui Hong ◽  
Ligeng Feng ◽  
Yongkang Luo
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Gel Properties

Effects of oxidative modification on gel properties of isolated porcine myofibrillar protein by peroxyl radicals

Meat Science ◽  
2014 ◽  
Vol 96 (4) ◽  
pp. 1432-1439 ◽  
Author(s):  
Feibai Zhou ◽  
Mouming Zhao ◽  
Haifeng Zhao ◽  
Weizheng Sun ◽  
Chun Cui
Keyword(s):  
Myofibrillar Protein ◽  
Oxidative Modification ◽  
Peroxyl Radicals ◽  
Gel Properties

scholarly journals Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

RSC Advances ◽  
2020 ◽  
Vol 10 (11) ◽  
pp. 6563-6570
Author(s):  
Shumin Yi ◽  
Ying Ji ◽  
Zhihan Guo ◽  
Jing Zhu ◽  
YongXia Xu ◽  
...  
Keyword(s):  
Silver Carp ◽  
Hypophthalmichthys Molitrix ◽  
Gel Properties ◽  
Engraulis Japonicus

This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios.

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