Generally, bioactive peptides are natural compounds of food or part of protein that are
inactive in the precursor molecule. However, they may be active after hydrolysis and can be …

Frozen storage technology has been widely used for the preservation of Aquatic products.
However, ice crystals formation, lipid oxidation and protein denaturation still easily causes …

The deterioration of shrimp protein functionality during chilling and frozen storage has
recently attracted wide attention due to its adverse effects on shrimp quality. The high …

The objective of this work was to investigate the cryoprotective effects of antifreeze peptides
obtained from silver carp scales (ScAFPs) on the freeze-thaw stability of surimi, and to …

Fish processing by-products such as frames, trimmings, and viscera of commercial fish
species are rich in proteins. Thus, they could potentially be an economical source of proteins …

Autolysis technology has shown potential for protein hydrolysates production from marine
and aquaculture byproducts. Viscera are a source of cheap proteolytic enzymes for …

Protein oxidation during chilling and frozen storage has recently attracted great attention
due to its consequences on protein solubility and functionality. In this study, the effects of …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

Surimi processing industry generates huge quantities of underutilized surimi processing by-
products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and …

Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants
during long-term frozen storage. Cryoprotectants have been found to be effective in …