Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (<i>Ctenopharyngodon idella</i>) during Frozen Storage

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (<i>Ctenopharyngodon idella</i>) during Frozen Storage

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca<sup>2+</sup>-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct associatio...

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Bibliographic Details
Main Authors: Noman Walayat, Xiukang Wang, Asad Nawaz, Zhongli Zhang, Abdullah, Ibrahim Khalifa, Muhammad Hamzah Saleem, Bilal Sajid Mushtaq, Mirian Pateiro, José M. Lorenzo, Sajid Fiaz, Shafaqat Ali
Format: Article
Language:English
Published: MDPI AG 2021-07-01
Series:Antioxidants
Subjects:
myofibrillar protein
cryoprotective effect
oxidative stability
Online Access:https://www.mdpi.com/2076-3921/10/8/1186

Internet

https://www.mdpi.com/2076-3921/10/8/1186

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