Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp

Effect of Boiling Treatment on Linoleic Acid-Induced Oxidation of Myofibrillar Protein in Grass Carp

The aim of this study was to investigate the promotion of linoleic acid (OLA)-induced myofibrillar protein (MP) oxidation by boiling treatment. The effect of the boiling treatment on grass carp MP oxidation induced by OLA was investigated. The total sulfhydryl content, fluorescence intensity, and am...

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Bibliographic Details
Main Authors: Mengcong Liu, Fuhua Li, Yuan Tang, Jichun Zhao, Xiaojuan Lei, Jian Ming
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Foods
Subjects:
boiling treatment
linoleic acid
myofibrillar protein
oxidation
water retention
Online Access:https://www.mdpi.com/2304-8158/13/24/4153
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