Myofibrillar Protein Oxidation in Immersion-Frozen Red Shrimp (Solenocera crassicornis) during Frozen Storage: Analysis Based on Changes of Endogenous Enzyme Activity
A comparative analysis of the changes in indicators of myofibrillar protein oxidation and the activities of cathepsins B, H and in red shrimp during frozen storage after immersion freezing (?18 and ?30 ℃) and refrigerator freezing (?18 and ?30 ℃) was conducted. Microstructural observation of myofibr...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-4-010.pdf |