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Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins

Quality degradation due to the formation and growth of ice crystals caused by temperature fluctuations during storage, transportation, or retailing is a common problem in frozen surimi. While commercial antifreeze is used as an ingredient in frozen surimi, its high sweetness does not meet the contem...

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Detalles Bibliográficos
Autores principales:	Li, Haijing, Wang, Qian, Li, Wenxin, Xia, Xiufang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10572836/ https://www.ncbi.nlm.nih.gov/pubmed/37835183 http://dx.doi.org/10.3390/foods12193530

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