Pre-rigor salting improves gel strength and water-holding of surimi gel made from snakehead fish (Channa argus): The role of protein oxidation
Dan Yan, Wanjun Xu, Qingqing Yu, Juan You, Ruichang Gao, Yulong Bao
Topics & Concepts
SnakeheadChemistryFood scienceRigor mortisSarcomereMuscle proteinMarinationSaltingFish <Actinopterygii>BiochemistryFisheryBiologyAnatomyMyocyteSkeletal muscleEndocrinologyMeat and Animal Product QualityBee Products Chemical AnalysisBiochemical effects in animals