The effect of electron beam irradiation at doses of 0–9 kGy on the biochemical properties
and structure of myofibrillar protein from Tegillarca granosa (T. granosa) was investigated …

The effect of iced storage on functional properties viz. solubility, emulsion activity index
(EAI), viscosity, foaming, of muscle proteins from fresh water fish Rohu (Labeo rohita) was …

Thermal stability of sarcoplasmic protein and myofibrillar protein extracted from fresh and
frozen common carp was comparatively studied. Total sulphydryl content (SH) in …

Thermal inactivation kinetics of Ca 2+-ATPase, changes in turbidity and rheological
properties of actomyosin and myosin from yellowcheek carp during setting at different …

Objective The objectives of this study were to investigate the thermal gelation properties and
molecular forces of actomyosin extracted from two classes of chicken breast meat qualities …

Turbidity, lightness, viscosity and Ca2+‐adenosine triphosphat ase activity of silver carp
myofibrillar protein during heat treatment were investigated. Differential scanning calorimetry …

Abstract Changes in protein quality during ice storage affects the muscle structure, the
textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour …

Succinylation can improve the thermal stability of various proteins. In this study, succinylated
egg white protein (SEWP) samples with different succinylation degrees were prepared by …

Physicochemical characteristics of proteins extracted from muscles excised from four distinct
regions of mackerel were examined. Three regions were identified based on their fin …

Application of Weibull frequency distribution model was investigated for predicting the
moisture and salt contents of sardine sheets during vacuum pulse osmotic dehydration …