Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

The aim of this study was to investigate the effect of superchilling at −2°C in comparison with refrigerated storage at 4°C on the protein degradation of olive flounder (Paralichthys olivaceus) muscle. Flounder muscle softened and shear force value decreased markedly (P < 0.05) with prolonged sto...

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Bibliographic Details
Main Authors: Yongxia Xu, Tao Li, Chaomin Zhang, Xuepeng Li, Shumin Yi, Jianrong Li, Xiaotao Sun
Format: Article
Language:English
Published: Taylor & Francis Group 2018-01-01
Series:International Journal of Food Properties
Subjects:
Olive flounder
protein degradation
superchilling
refrigeration
Online Access:http://dx.doi.org/10.1080/10942912.2018.1504786

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