魔芋寡糖和卡帕卡拉胶对贮藏温度波动引起的鲢鱼蛋白质氧化和结构变化的影响

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 2024-08-27 DOI:10.1080/19476337.2024.2393764

Noman Walayat, Ran Wei, Zhucheng Su, Chuan Li, Jose M Lorenzo Rodriguez, Helena M Moreno, Jianhua Liu, Isam A. Mohamed Ahmed

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引用次数: 0

摘要

分析了两种不同的低分子低温保护剂在不同冷冻贮藏条件（FTC）下对鲢鱼鱼糜蛋白质的影响，并与传统低温保护剂进行了比较。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures

Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryopro...

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.