Effects of protein oxidation, cathepsins, and various freezing temperatures on the quality of superchilled sturgeon fillets
Nana Zhao, Xianqing Yang, Yujin Li, Haohao Wu, Yiping Chen, Ruichang Gao, Feng Xiao, Fan Bai, Jinlin Wang, Zunying Liu, Xin Gao, Yuanhui Zhao
Topics & Concepts
MyofibrilChewinessCathepsinSarcoplasmChemistryFood scienceSturgeonTexture (cosmology)BiochemistryFisheryBiologyEnzymeEndoplasmic reticulumComputer scienceArtificial intelligenceImage (mathematics)Fish <Actinopterygii>Meat and Animal Product QualityFreezing and Crystallization ProcessesBiochemical effects in animals