Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at −18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP...

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Bibliographic Details

Published in:	Frontiers in Nutrition
Main Authors:	Liang Ling, Ying Liu, Xin Zhang, Tariq Aziz, Muhammad Shahzad, Manal Y. Sameeh, Ying Wang, Chunbo Cai, Yingchun Zhu
Format:	Article
Language:	English
Published:	Frontiers Media S.A. 2023-09-01
Subjects:	Flammulina velutipes polysaccharides surimi frozen storage oxidation cryoprotectant myofibrillar protein
Online Access:	https://www.frontiersin.org/articles/10.3389/fnut.2023.1268580/full