Root-Derived <i>Flammulina velutipes</i> Polysaccharides Improve Myofibrillar Protein Stability and Maintain <i>Catfish</i> Surimi Quality During Freeze–Thaw Cycling

Frozen surimi, a commonly used raw material in processed aquatic products, is vulnerable to repeated freeze–thaw fluctuations that accelerate protein denaturation and quality loss. In this study, root-derived <i>Flammulina velutipes</i> polysaccharides (FVPs) were extracted from the root-like portio...

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Autors principals:	Ruiying Chen, Ning He, Xiaodong Li, Yu Zhan, Xin Zhang, Yingchun Zhu
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2026-03-01
Col·lecció:	Gels
Matèries:	<i>catfish</i> surimi flammulina velutipes polysaccharides myofibrillar protein cryoprotective freeze–thaw cycle gel quality
Accés en línia:	https://www.mdpi.com/2310-2861/12/4/285
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