Effect of staged thawing assisted antifreeze protein on quality of repeatedly freeze-thawed minced pork
Ying Zhou, Keyan Jing, Chuankang Jia, Rongrong Mao, Baoxue Zhang, Bin Yang, Ci Yuan, Jun Qi, Guoyuan Xiong, Chunhui Zhang, Zhangguo Gao, Wei Xiong
Topics & Concepts
Antifreeze proteinChemistryFood scienceMalondialdehydeLipid oxidationAndrologyBiochemistryOxidative stressAntioxidantMedicineMeat and Animal Product QualityFreezing and Crystallization ProcessesFood Quality and Safety Studies