Effect of boiling on texture of scallop adductor muscles and its mechanism based on label-free quantitative proteomic technique
Zixuan Wu, Yanhong Bai, Ziye Wang, Ying-Chen Fan, Liang Song, Yuxin Liu, Deyang Li, Pengfei Jiang, Dayong Zhou
Topics & Concepts
ChemistryScallopBiophysicsMyofibrilMyosinBoilingDenaturation (fissile materials)BiochemistryBiologyEcologyNuclear chemistryOrganic chemistryMeat and Animal Product QualityMuscle metabolism and nutritionProtein Hydrolysis and Bioactive Peptides