Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage

Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage

This study aimed to explore the effect of ultra-high pressure (UHP) treatment (100–500 MPa, 5 min, 15 ± 1 ℃) on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage for 28 days. Our findings showed that t...

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Bibliographic Details
Main Authors: Xinyao Zeng, Dexin Jiao, Xiaona Yu, Lihang Chen, Ying Sun, Aoran Guo, Chen Zhu, Jinshan Wu, Jingsheng Liu, Huimin Liu
Format: Article
Language:English
Published: Elsevier 2022-10-01
Series:Food Chemistry: X
Subjects:
Ultra-high pressure
Mizuhopecten yessoensis
Endogenous proteases
Protein degradation
Iced storage
Online Access:http://www.sciencedirect.com/science/article/pii/S259015752200236X

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http://www.sciencedirect.com/science/article/pii/S259015752200236X

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