Proteomic analysis of exudates in thawed fillets of bighead carp (Hypophthalmichthys nobilis) to understand their role in oxidation of myofibrillar proteins
Yueyue Liu, Longteng Zhang, Song Gao, Yanyan Zheng, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong
Topics & Concepts
ChemistryEnzymeMyofibrilFood scienceBiochemistryAntioxidantLipid oxidationOxidative phosphorylationProtein degradationMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis