Effect of Eel Head Protein Hydrolysates on the Denaturation of Grass Carp Surimi During Frozen Storage

Procedia Engineering ◽

10.1016/j.proeng.2012.04.231 ◽

2012 ◽

Vol 37 ◽

pp. 223-228 ◽

Author(s):

Zhang Yanan ◽

Zhao Li ◽

Liu Hua ◽

Su Wei ◽

Yuan Meilan

Keyword(s):

Frozen Storage ◽

Protein Hydrolysates ◽

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Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage

International Journal of Refrigeration ◽

10.1016/j.ijrefrig.2021.07.037 ◽

2021 ◽

Author(s):

Yuduan Diao ◽

Xinyi Cheng ◽

Lishi Wang ◽

Wenshui Xia

Keyword(s):

Frozen Storage ◽

Water Holding Capacity ◽

Ice Crystals ◽

Water Migration ◽

Immersion Freezing ◽

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Effect of Grass Carp Skin Protein Hydrolysates on the Retrogradation Tendency of Gelatinized Rice Starch in the Presence of Non‐Ionic and Ionic Hydrocolloids During Cold Storage

Starch - Stärke ◽

10.1002/star.201800260 ◽

2019 ◽

Vol 71 (7-8) ◽

pp. 1800260

Author(s):

Yunmei Luo ◽

Liya Niu ◽

Senwang Zhang ◽

Jianhui Xiao

Keyword(s):

Cold Storage ◽

Protein Hydrolysates ◽

Rice Starch ◽

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Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (Ctenopharyngodon idellus C.et V)

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.781-784.1830 ◽

2013 ◽

Vol 781-784 ◽

pp. 1830-1834 ◽

Author(s):

Wan Ling Lin ◽

Xian Qing Yang ◽

Shu Xian Hao ◽

Lai Hao Li ◽

Xiao Hu ◽

...

Keyword(s):

Protein Solubility ◽

Frozen Storage ◽

Drip Loss ◽

Texture Characteristics ◽

Different Temperatures ◽

Storage Effects ◽

Lower Temperature ◽

Induced Changes ◽

Storage Temperatures

This article focused on the study of frozen storage temperatures effect on protein of crisp grass carp, and then induced changes of texture of crisp grass carp muscle. During frozen storage, lower temperature, better texture of crisp grass carp muscle. The little changes of texture characteristics of crisp grass carp were related to lower changes of drip loss, cooking loss, protein solubility and thermal stability. The results indicated that lower temperature of frozen storage was beneficial to maintain the mastication of crisp grass carp.

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Effects of γ-polyglutamic acid on the physicochemical properties and microstructure of grass carp (Ctenopharyngodon idellus) surimi during frozen storage

LWT ◽

10.1016/j.lwt.2020.109960 ◽

2020 ◽

Vol 134 ◽

pp. 109960

Author(s):

Lu Tao ◽

Lu Tian ◽

Xiushan Zhang ◽

Xin Huang ◽

Haiying Long ◽

...

Keyword(s):

Physicochemical Properties ◽

Frozen Storage ◽

Ctenopharyngodon Idellus ◽

Polyglutamic Acid

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Antioxidant activities and functional properties of grass carp (Ctenopharyngodon idellus ) protein hydrolysates

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.4574 ◽

2011 ◽

Vol 92 (2) ◽

pp. 292-298 ◽

Author(s):

Xue Li ◽

Yongkang Luo ◽

Huixing Shen ◽

Juan You

Keyword(s):

Functional Properties ◽

Antioxidant Activities ◽

Protein Hydrolysates ◽

Ctenopharyngodon Idellus

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Effects of washing and membrane removal pretreatments on the antioxidant properties of grass carp (Ctenopharyngodon idella) protein hydrolysates produced byin vitrodigestion

International Journal of Food Science & Technology ◽

10.1111/ijfs.13393 ◽

2017 ◽

Vol 52 (5) ◽

pp. 1260-1268 ◽

Author(s):

Xiaowei Zhang ◽

Qixing Jiang ◽

Yanshun Xu ◽

Wenshui Xia

Keyword(s):

Antioxidant Properties ◽

Protein Hydrolysates ◽

Ctenopharyngodon Idella ◽

Grass Carp Ctenopharyngodon Idella

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Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp (Ctenopharyngodon idella) as affected by frozen storage

Food Research International ◽

10.1016/j.foodres.2013.12.009 ◽

2014 ◽

Vol 56 ◽

pp. 190-198 ◽

Author(s):

Jun-Hu Cheng ◽

Jia-Huan Qu ◽

Da-Wen Sun ◽

Xin-An Zeng

Keyword(s):

Hyperspectral Imaging ◽

Near Infrared ◽

Frozen Storage ◽

Ctenopharyngodon Idella ◽

Grass Carp Ctenopharyngodon Idella

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Concentration-Dependent Effect of Shrimp Head Protein Hydrolysate on Freeze-Induced Denaturation of Lizardfish Myofibrillar Protein during Frozen Storage

Food Science and Technology Research ◽

10.3136/fstr.11.261 ◽

2005 ◽

Vol 11 (3) ◽

pp. 261-268 ◽

Author(s):

Yaowalux RUTTANAPORNVAREESAKUL ◽

Kenji HARA ◽

Kiyoshi OSATOMI ◽

Kazufumi OSAKO ◽

Orawan KONGPUN ◽

...

Keyword(s):

Protein Hydrolysate ◽

Frozen Storage ◽

Myofibrillar Protein ◽

Dependent Effect ◽

Shrimp Head ◽

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Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

LWT ◽

10.1016/j.lwt.2021.112675 ◽

2021 ◽

pp. 112675

Author(s):

Noman Walayat ◽

Xiukang Wang ◽

Jianhua Liu ◽

Asad Nawaz ◽

Zhongli Zhang ◽

...

Keyword(s):

Functional Properties ◽

Frozen Storage ◽

Myofibrillar Protein ◽

Water Mobility ◽

Protein Gel ◽

Kappa Carrageenan

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Effect of shrimp head protein hydrolysates on the state of water and denaturation of fish myofibrils during dehydration

Fisheries Science ◽

10.1111/j.1444-2906.2005.00951.x ◽

2005 ◽

Vol 71 (1) ◽

pp. 220-228 ◽

Author(s):

Yaowalux RUTTANAPORNVAREESAKUL ◽

Misako IKEDA ◽

Kenji HARA ◽

Kazufumi OSAKO ◽

Orawan KONGPUN ◽

...

Keyword(s):

Protein Hydrolysates ◽

The State ◽

State Of Water ◽

Shrimp Head ◽

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