Changes in Characteristics of Muscle Protein from Grass Carp during Cold Storage Period
To explore the changes in physicochemical characteristics of muscle protein of grass carp during cold storage, the muscle protein samples were prepared from the grass carp fillets which were refrigerated at 4 ℃ for 0, 2, 4, 6, 8 and 10 d, respectively. And their molecular weight (MW) distribution, w...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
|
| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022050372 |