Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

Yulong Bao, Keyu Wang, Hongxu Yang, Joe M. Regenstein, Per Ertbjerg, Peng Zhou

Research output: Contribution to journalArticleScientificpeer-review

Original languageEnglish
Article number125576
JournalFood Chemistry
Volume308
Number of pages9
ISSN0308-8146
DOIs
Publication statusPublished - 5 Mar 2020
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Black carp
  • Myofibrillar protein
  • Muscle structure
  • Zymography
  • Mylopharyngodon piceus
  • WATER-HOLDING CAPACITY
  • SUPERCHILLING PROCESS
  • POSTMORTEM STORAGE
  • QUALITY CHANGES
  • ALPHA-ACTININ
  • M-CALPAIN
  • FILLETS
  • FISH
  • MICROSTRUCTURE
  • CALPASTATIN
  • 416 Food Science

Cite this