Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (<i>Cyprinus carpio</i>) during Long-Time Frozen Storage

Ultrasonic Freezing Reduces Protein Oxidation and Myofibrillar Gel Quality Loss of Common Carp (<i>Cyprinus carpio</i>) during Long-Time Frozen Storage

Ultrasonic freezing (UF) is an effective method to increase the freezing speed and improve the quality of frozen food. The effect of UF on myofibrillar protein oxidation and gel properties of common carp (<i>Cyprinus carpio</i>) during frozen storage were investigated with air freezing (...

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Bibliographic Details
Main Authors: Qinxiu Sun, Baohua Kong, Shucheng Liu, Ouyang Zheng, Chao Zhang
Format: Article
Language:English
Published: MDPI AG 2021-03-01
Series:Foods
Subjects:
ultrasonic freezing
protein oxidation
gel property
frozen storage
common carp
Online Access:https://www.mdpi.com/2304-8158/10/3/629

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https://www.mdpi.com/2304-8158/10/3/629

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