Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (<i>Litopenaeus vannamei</i>) during Long-Term Frozen Storage

Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (<i>Litopenaeus vannamei</i>) during Long-Term Frozen Storage

The protective effects of phosphorylated trehalose on the quality and characteristics of peeled shrimp (<i>Litopenaeus vannamei</i>) were determined. Quality changes in treated samples were evaluated by assessing the physicochemical properties of myofibrillar proteins (MP) and compared t...

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Bibliographic Details
Main Authors: Shanshan Shui, Huicheng Yang, Baiyi Lu, Bin Zhang
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
phosphorylated trehalose
shrimp
myofibrillar proteins
frozen storage
denaturation
oxidation
Online Access:https://www.mdpi.com/2304-8158/11/20/3189

Internet

https://www.mdpi.com/2304-8158/11/20/3189

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