Effects of Freeze-Thaw Treatment and Freeze Storage on the Binding Characteristics of Snakehead Myofibrillar Protein to Characteristic Flavor Substances in Fish Soup with Pickled Mustard Greens

Effects of Freeze-Thaw Treatment and Freeze Storage on the Binding Characteristics of Snakehead Myofibrillar Protein to Characteristic Flavor Substances in Fish Soup with Pickled Mustard Greens

The purpose of this study was to explore the effect of freeze treatment on the binding characteristics of fillets to flavor substances in fish soup with pickled mustard greens. The study focused on the effects of freeze-thaw treatment and freeze storage on the physicochemical properties of snakehead...

Full description

Bibliographic Details
Main Author: YUAN Li, SU Kai, LIU Lu, LENG Weijun, ZHANG Hao, LI Mengzhe, SHI Tong, BAO Yulong, GAO Ruichang
Format: Article
Language:English
Published: China Food Publishing Company 2024-11-01
Series:Shipin Kexue
Subjects:
myofibrillar protein; flavor compounds; freeze treatment; protein aggregation; binding ability
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-013.pdf

Internet

https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-013.pdf

Similar Items