Effects of sodium carboxymethyl cellulose-tea polyphenols ice coating on the quality degradation of frozen-thawed beef due to changes in protein structure and fat and protein oxidation
Wang WanLin, Yuanchun Zhao, Yabin Ma, Long He, Chaoxue Shi, Pei Jia, Qunli Yu, Li Zhang
Topics & Concepts
Carboxymethyl celluloseChemistryPolyphenolDegradation (telecommunications)CoatingFood scienceSodiumLipid oxidationProtein degradationCelluloseBiochemistryOrganic chemistryAntioxidantComputer scienceTelecommunicationsMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides