Wuxi
China
Jiangnan University - State Key Laboratory of Food Science and Technology
Chitosan film, cross-linking, carboxylic acid, hydroxyl group, amide
channel fish, in vitro digestion, cooking, protein secondary structures, protein oxidation
fish-chili paste, commercial starter culture, biogenic amine, volatile compound
Grass carp, Matrix metalloproteinase, Texture, Degradation, Collagen
Silver carp fish cakes, Reheating, Protein oxidation, Digestive characteristic in vitro
Grass carp, Textural deterioration, Matrix metalloproteinase, Degradation, Collagen fiber
grass carp, myosin, oxidation, amino acid, circular dichroism, SDS-PAGE)
Chitosan-based active coating, Grass carp, Texture stabilization, Endogenous enzymes, Label-free proteomic, Protein phosphorylation
fiber-like chewiness, salt content, microstructure, dried meat slices, Bound water
Grass carp fillet, Softening, Intramuscular connective tissue, Decorin, Collagenase
Grass carp (Ctenopharyngodon idellus), Chitosan coatings, Molecular weights, Quality retention, Limited difference
sour fish, aroma, aroma-producing yeast, Wickerhamomyces anomalus, Pichia fermentans
Channel catfish, lipidomics, Thermal processing, Phosphatidylcholine, Oxidation products, Flavor precursors, Reaction pathway prediction
Freshwater fish, Immunological properties, Parvalbumin, Acidification, Acidic enzymes
Salt, Myofibrillar proteins, protein oxidation, Muscle fibers states, freeze-thaw, Protein structure
Salt, Myofibrillar protein, γ-polyglutamic acid, protein oxidation, Freeze-thaw, Gelling properties
Pre-made grilled fish, Heterocyclic amines (HAs), Advanced glycation end products (AGEs), Edible quality, Thermal processing, Precursor
myofibrillar protein, Sol, Freeze-thaw cycles, Interfacial properties, Gel properties
Grass carp, apoptosis, endogenous enzyme, cold storage, Tenderness
