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Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase
Physicochemical properties of myosin from tilapia subjected to oxidation via Fenton’s reaction using H(2)O(2) (0, 0.05, 0.1, 1 and 5 mM) were determined. With increasing H(2)O(2) concentrations and times (from 0 to 12 h), sulfhydryl group content and Ca(2+)-ATPase activity decreased, while carbonyl...
Sparad:
| I publikationen: | J Food Sci Technol |
|---|---|
| Huvudupphovsmän: | , , |
| Materialtyp: | Artigo |
| Språk: | Inglês |
| Publicerad: |
Springer India
2014
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| Ämnen: | |
| Länkar: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4444914/ https://ncbi.nlm.nih.gov/pubmed/26028767 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1448-x |
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