Protective Effect and Mechanism of Tea Polyphenols on the Stability of Myofibrillar Protein in Oyster Treated by Freeze-thaw Cycle

The aim of this study was to investigate the effects of different concentrations of tea polyphenols (0.4%, 0.6%, 0.8%) on the water holding capacity and texture of oysters during freeze-thaw cycles, and to analyze the changes in the carbonyl and sulfhydryl content, structure and composition of myofi...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Yan OU, Guixiang CHE, Ying LIU, Xiating XIE, Sisi LU, Ziyi YANG, Ruidong MA, Ziran ZHANG, Xiaoling LIU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-11-01
Subjects:	oysters freeze-thaw cycle tea polyphenols myofibrillar protein mechanism of action
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120005