Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (<i>Ctenopharyngodon idella</i>) during Frozen Storage

• Κύριοι συγγραφείς: Noman Walayat (Συγγραφέας), Xiukang Wang (Συγγραφέας), Asad Nawaz (Συγγραφέας), Zhongli Zhang (Συγγραφέας), Abdullah (Συγγραφέας), Ibrahim Khalifa (Συγγραφέας), Muhammad Hamzah Saleem (Συγγραφέας), Bilal Sajid Mushtaq (Συγγραφέας), Mirian Pateiro (Συγγραφέας), José M. Lorenzo (Συγγραφέας), Sajid Fiaz (Συγγραφέας), Shafaqat Ali (Συγγραφέας)
• Μορφή: Βιβλίο
• Έκδοση: MDPI AG, 2021-07-01T00:00:00Z.
• Θέματα: article
• Διαθέσιμο Online: Connect to this object online.

This study was done to analyze the cryoprotective influence of ovalbumin (OVA) with kappa-carrageenan (KC) in grass carp myofibrillar proteins during frozen storage. Ca²⁺-ATPase activity of MP was significantly reduced due to protein denaturation and showed a direct associatio...