Zhao, Physicochemical properties of peanut oil-based diacylglycerol and their derived oil-in-water emulsions stabilized by sodium caseinate. Diao, Structural changes of the myofibrillar proteins in common carp ( Cyprinus carpio) muscle exposed to a hydroxyl radical-generating system. Liu, Changes in physicochemical and protein structural properties of common carp ( Cyprinus carpio) muscle subjected to different freeze-thaw cycles. Xue, Changes of structural and physical properties of semi-gel from alaska pollock surimi during 4 ☌ storage. Yang, Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel. Atalar, Effect of high pressure homogenization (HPH) on functional and rheological properties of hazelnut meal proteins obtained from hazelnut oil industry by-products. Xia, Effect of ice structuring protein on the microstructure and myofibrillar protein structure of mirror carp ( Cyprinus carpio L.) induced by freeze-thaw processes. Xia, Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles. Alparslan, Ş Çakli, Effects of multiple freezing and refrigerator thawing cycles on the quality changes of sea bass ( Dicentrarchus labrax). Xia, Effect of ice structuring protein on the quality, thermal stability and oxidation of mirror carp ( Cyprinus carpio L.) induced by freeze-thaw cycles.
Choi, Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing. Zhou, Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw. Liu, Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Xia, Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles. Bauer, Biochemical and physicochemical changes in catfish ( Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles. Zhou, Effect of multiple freeze-thaw cycles on the quality of chicken breast meat.
Liu, Influence of different thawing methods on physicochemical changes and protein oxidation of porcine longissimus muscle. Yang, Effect of vacuum impregnated fish gelatin and grape seed extract on metabolite profiles of tilapia ( Oreochromis niloticus) fillets during storage. Xia, Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles. Li-Chan, Effects of fish protein hydrolysate and freeze-thaw treatment on physicochemical and gel properties of natural actomyosin from pacific cod. Sant’Ana, Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review. Kong, The comparison of ultrasound-assisted immersion freezing, air freezing and immersion freezing on the muscle quality and physicochemical properties of common carp (Cyprinus carpio) during freezing storage. Therefore, repeated F-T treatments damaged the structure of MP and reduced the functional properties of MP from mirror carp. In addition, as the F-T cycles increased, the α-helix and β-turn contents decreased ( P < 0.05), and the β-sheet and random coil content increased ( P < 0.05). The hydrogen bonds, hydrophobic interactions and disulfide bonds of protein were broken during multiple F-T treatments. The particle size increased within the third F-T cycles, but it decreased in the fifth F-T treatments ( P < 0.05). After F-T treatment with five cycles, a significant decrease in the storage modulus values ( G'), loss modulus values ( G"), ζ- potential, total sulfhydryl content and reactive sulfhydryl content of MP was observed ( P < 0.05). The influence of repeated freeze–thaw (F-T) treatments (0, 1, 3 and 5) on the functional and structural properties of myofibrillar protein (MP) from mirror carp ( Cyprinus carpio L.) was investigated according to the changes in rheological properties, particle distribution, Zeta (ζ)-potential, molecular force, Fourier transform infrared (FTIR) spectra and sulfhydryl content.
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