Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at −18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP...

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Detalles Bibliográficos
Autores principales: Ling, Liang, Liu, Ying, Zhang, Xin, Aziz, Tariq, Shahzad, Muhammad, Sameeh, Manal Y., Wang, Ying, Cai, Chunbo, Zhu, Yingchun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10561388/
https://www.ncbi.nlm.nih.gov/pubmed/37818336
http://dx.doi.org/10.3389/fnut.2023.1268580

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10561388/
https://www.ncbi.nlm.nih.gov/pubmed/37818336
http://dx.doi.org/10.3389/fnut.2023.1268580

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