Freezing of meat and aquatic food: Underlying mechanisms and implications on protein oxidation
Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …
interests as it is known that protein oxidation can affect eating quality and nutritional value of …
Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations
Z Yu, Y Gao, X Jia, S Cui, L Ma, D Zheng, X Li… - Trends in Food Science …, 2024 - Elsevier
Abstract Background Blue food proteins (BFPs) represent a rich and diverse source of high-
quality ingredients with outstanding nutritional values and health-beneficial functions …
quality ingredients with outstanding nutritional values and health-beneficial functions …
[HTML][HTML] The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
L Cao, JJ Majura, L Liu, W Cao, Z Chen, G Zhu, J Gao… - LWT, 2023 - Elsevier
Antifreeze peptides from fish byproducts have the potential to act as suitable and safe
cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main …
cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main …
Recent advance in the investigation of aquatic “blue foods” at a molecular level: A proteomics strategy
Y Wang, Y Chang, H Hou, J Wang, C Xue - Trends in Food Science & …, 2023 - Elsevier
Background Fish and other aquatic foods (“blue foods”), possessing advantages of large
resources, species diversity, and high nutritional values, are becoming very important food …
resources, species diversity, and high nutritional values, are becoming very important food …
Effect of multi-frequency ultrasound-assisted thawing technology on thawing rate, quality properties, and myofibrillar protein structure of Sea Bass (Lateolabrax …
K Yang, C Bian, Y Dong, J Mei, J **e - Food and Bioprocess Technology, 2024 - Springer
Ultrasound assisted thawing (UAT) is an emerging thawing method in recent years, which
can shorten thawing time and improve product quality. However, the application of UAT in …
can shorten thawing time and improve product quality. However, the application of UAT in …
[HTML][HTML] Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat
B Yang, Y Zhang, S Jiang, J Lu, L Lin - Food Chemistry Advances, 2023 - Elsevier
The effect of steaming (100℃), boiling (100℃), frying (160℃) and high-pressure steam
(121℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all …
(121℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all …
Changes in quality characteristics of shrimp (Penaeus chinensis) during refrigerated storage and their correlation with protein degradation
W Xu, Q Ma, J Sun, Y Li, J Wang, Y Tang, Y Liu… - Journal of Food …, 2022 - Elsevier
Shrimp are highly prone to spoilage during refrigerated storage. Systematic assessment of
shrimp protein degradation and quality loss during refrigerated storage is essential for …
shrimp protein degradation and quality loss during refrigerated storage is essential for …
Postharvest preservation technologies for marine-capture shrimp: A review
Q Yu, J Liu, J Yang, Y Lou, Y Li, M Zhang - Food and Bioprocess …, 2023 - Springer
Marine-capture shrimp is a general term for a type of shrimp that is different from marine-
aquaculture shrimp. It is rich in protein, trace elements, and essential amino acids. It is an …
aquaculture shrimp. It is rich in protein, trace elements, and essential amino acids. It is an …
[HTML][HTML] Quality changes and indicator proteins of Litopenaeus vannamei based on label-free proteomics analysis during partial freezing storage
K Sun, C Pan, S Chen, S Liu, S Hao, H Huang… - Current Research in …, 2023 - Elsevier
Litopenaeus vannamei are known to deteriorate in quality during low-temperature storage.
This study demonstrated the potential protein indicators of partial freezing of stored shrimp …
This study demonstrated the potential protein indicators of partial freezing of stored shrimp …
A TMT-based proteomic approach for investigating the effect of electron beam irradiation on the textural profiles of Litopenaeus vannamei during chilled storage
H Wang, R Suo, X Liu, Y Wang, J Sun, Y Liu, W Wang… - Food Chemistry, 2023 - Elsevier
To elucidate the effect of electron beam irradiation (EBI) on the textural quality of
Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to …
Litopenaeus vannamei, the tandem-mass-tag labeled proteomic method was conducted to …