Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products
Longteng Zhang, Qian Li, Hui Hong, Yongkang Luo
Topics & Concepts
Silver carpChemistryHydrolysateHypophthalmichthysFood scienceAntioxidantLipid oxidationProtein degradationCryoprotectantChromatographyBiochemistryHydrolysisBiologyFisheryFish <Actinopterygii>CryopreservationEmbryoProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityAquaculture Nutrition and Growth