Improving the freeze-thaw stability of fish myofibrils and myofibrillar protein gels: Current methods and future perspectives
Xiao Feng, Xi Yu, Yuling Yang, Xiaozhi Tang
Topics & Concepts
Ice crystalsMyofibrilChemistryHydrolysateEmulsionCongelationFood scienceProtein stabilityFish <Actinopterygii>Chemical engineeringFish oilBiophysicsChromatographyHydrolysisBiochemistryFisheryBiologyMeteorologyPhysicsEngineeringThermodynamicsMeat and Animal Product QualityMuscle metabolism and nutritionFreezing and Crystallization Processes