. Different Temperatures of Frozen Storage Effects on proteins of crisp grass carp (Ctenopharyngodon idellus C.et V)
文献类型： 外文期刊
作者： Lin, Wan-ling 1 ; Yang, Xian-qing 1 ; Hao, Shu-xian 1 ; Li, Lai-hao 1 ; Hu, Xiao 1 ; Yang, Shao-ling 1 ; Wu, Yan-yan 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Minist Agr, Guangzhou 510300, Guangdong, Peoples R China
2.South Chi
关键词： crisp grass carp;frozen storage;proteins
期刊名称：ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4
ISSN： 1022-6680
年卷期： 2013 年 781-784 卷
页码：
收录情况： SCI
摘要： 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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