Different Temperatures of Frozen Storage Effects on Proteins of Crisp Grass Carp (Ctenopharyngodon idellus C.et V)

Abstract:

This article focused on the study of frozen storage temperatures effect on protein of crisp grass carp, and then induced changes of texture of crisp grass carp muscle. During frozen storage, lower temperature, better texture of crisp grass carp muscle. The little changes of texture characteristics of crisp grass carp were related to lower changes of drip loss, cooking loss, protein solubility and thermal stability. The results indicated that lower temperature of frozen storage was beneficial to maintain the mastication of crisp grass carp.

• Periodical: Advanced Materials Research (Volumes 781-784)
• Pages: 1830-1834
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.781-784.1830
• Online since: September 2013
• Authors: Wan Ling Lin, Xian Qing Yang, Shu Xian Hao, Lai Hao Li, Xiao Hu, Shao Ling Yang, Yan Yan Wu, Qing Xiao Zeng
• Keywords: Crisp Grass Carp, Frozen Storage, Protein

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