Effect of protein oxidation on the quality of abalone (Haliotis discus hannai) during frozen storage under different packaging conditions
This study investigated the effects of protein oxidation under vacuum packaging, ice-coating, air-permeable polyvinyl chloride and non-packaging on sensory quality of abalone during 24 weeks at −20 °C. During storage, carbonyl content of protein increased (1.64 to 3.12–4.13 nmol/mg), sulfhydryl cont...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002044 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|