Chicken Skin Antifreeze Peptides: Ice Crystal Inhibition Activity and Quality Control of Chicken Mince during Freeze-Thaw Cycles
This study assessed the effects of antifreeze peptides (CsAFPs) produced by enzymatical hydrolysis of chicken skin on chicken mince stability. CsAFPs, 85.88% of which were short peptides (180–3 000 Da), showed high hydrophilicity and strong thermal hysteresis activity and ice recrystallization inhib...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
China Food Publishing Company
2025-05-01
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| Serier: | Shipin Kexue |
| Fag: | |
| Online adgang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-9-010.pdf |
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