Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage
Yueyue Liu, Longteng Zhang, Song Gao, Yulong Bao, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong
Topics & Concepts
MyofibrilLipid oxidationChemistryBighead carpFood scienceOxidative phosphorylationMalondialdehydeBiochemistryAmino acidProtein CarbonylationOxidative stressLipid peroxidationCarpBiologyAntioxidantFisheryFish <Actinopterygii>Meat and Animal Product QualityAquaculture Nutrition and GrowthProtein Hydrolysis and Bioactive Peptides