Modifying yellowfin tuna myofibrillar proteins under ultra-high pressure auxiliary heat treatment: Impact on the conformation, gel properties and digestive characteristics
Zhifeng Tan, Xiaoqing Yang, Weiping Zhao, Jingting Ma, Xin Fan, Zhengqi Liu, Xiuping Dong
Topics & Concepts
Yellowfin tunaMyofibrilTunaFood scienceChemistryFisheryBiochemistryBiologyFish <Actinopterygii>Meat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesProteins in Food Systems