Effects of Ultra-High Pressure on Endogenous Enzyme Activities, Protein Properties, and Quality Characteristics of Shrimp (Litopenaeus vannamei) during Iced Storage

The present study aimed to explore the effects of ultra-high pressure (UHP) on the cathepsin (B, D, H, and L) activities, protein oxidation, and degradation properties as well as quality characteristics of iced shrimp (Litopenaeus vannamei). Fresh shrimps were vacuum-packed, treated with UHP (100–50...

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Detalles Bibliográficos
Autores principales: Zhu, Chen, Jiao, Dexin, Sun, Ying, Chen, Lihang, Meng, Siyu, Yu, Xiaona, Zheng, Mingzhu, Liu, Meihong, Liu, Jingsheng, Liu, Huimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571125/
https://www.ncbi.nlm.nih.gov/pubmed/36234840
http://dx.doi.org/10.3390/molecules27196302

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9571125/
https://www.ncbi.nlm.nih.gov/pubmed/36234840
http://dx.doi.org/10.3390/molecules27196302

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