Phosphorylated Trehalose Suppresses the Denaturation of Myofibrillar Proteins in Peeled Shrimp (Litopenaeus vannamei) during Long-Term Frozen Storage

The protective effects of phosphorylated trehalose on the quality and characteristics of peeled shrimp (Litopenaeus vannamei) were determined. Quality changes in treated samples were evaluated by assessing the physicochemical properties of myofibrillar proteins (MP) and compared to fresh water-, sod...

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Detalles Bibliográficos
Autores principales: Shui, Shanshan, Yang, Huicheng, Lu, Baiyi, Zhang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602034/
https://www.ncbi.nlm.nih.gov/pubmed/37430938
http://dx.doi.org/10.3390/foods11203189

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9602034/
https://www.ncbi.nlm.nih.gov/pubmed/37430938
http://dx.doi.org/10.3390/foods11203189

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