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Effect of enzymatic hydrolysates from sea cucumber ovum protein on fish storage quality and antifreeze activity

Protein denaturation induced by ice crystal formation is the main contributor to the deterioration of fish quality during frozen storage. This study aims to extract hydrolysates capable of inhibiting protein denaturation from sea cucumber ovum protein using three types of proteases (pepsin, trypsin,...

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Principais autores: Zhe Xu, Shuang Guan, Zijin Qin, Xu Yan, Yikun Xu, Xiufang Dong, Yue Yu, Tingting Li
Format: Artigo
Sprog:Inglês
Udgivet: Tsinghua University Press 2025-12-01
Serier:Food Science of Animal Products
Fag:
sea cucumber ovum
freeze-thaw cycles
myofibrillar protein
antifreeze
aquatic product preservation
protein denaturation
Online adgang:https://www.sciopen.com/article/10.26599/FSAP.2025.9240138
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