Inhibitive effect of trehalose and sodium pyrophosphate on oxidation and structural changes of myofibrillar proteins in silver carp surimi during frozen storage

作者：Dan Wu, Yuan Cao, Tao Yin, Qilin Huang · 发表于：Food Research International · 年份：2024 · DOI：10.1016/j.foodres.2024.114361 · 被引用次数：45 · 研究领域：Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides、Insect Utilization and Effects