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

• Main Authors: Noman Walayat (Author), Xiukang Wang (Author), Asad Nawaz (Author), Zhongli Zhang (Author), Abdullah (Author), Ibrahim Khalifa (Author), Muhammad Hamzah Saleem (Author), Bilal Sajid Mushtaq (Author), Mirian Pateiro (Author), José M. Lorenzo (Author), Sajid Fiaz (Author), Shafaqat Ali (Author)
• Format: Book
• Published: MDPI AG, 2021-07-01T00:00:00Z.
• Subjects: article
• Online Access: 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...