… the effect of storage at −3 C on myofibrillar protein in fast or slow frozen pork. Five … This is
the first study reporting an effect of storage at −3 C on myofibrillar proteins in frozen pork muscle …

… and subsequent frozen storage on pork protein denaturation … and as seen the myofibrillar
proteins, myosin and actin, were … profiles for the myofibrillar protein fractions of pork LD before, …

… frozen grass carp. The results revealed that marination significantly (P < 0.05) inhibited the
juice loss from grass carp during freezing storage … retention in frozen Enshi black pork meat. …

In this study, myofibrillar protein was used as the research object to investigate the effect of
different frozen storage time on the oxidation degree of myofibrillar protein of pork. Raw pork …

… gelling properties of myofibrillar protein from quick-frozen pork patty during frozen storage
was … The gel whiteness and strength of myofibrillar protein from patty with ISP were 8.38% and …

… (B) of myofibrillar protein from pork patties during frozen storage. Bars with different letters
(a–d) within each parameter in the same frozen storage are significantly different (P < 0.05). …

… effect of fat addition on the thermal stability and protein structure during FT cycles to elucidate
the mechanism of quality deterioration of quick-frozen pork patties during frozen storage. …

… to explore the cryoprotective effect of ice structuring protein (ISP) on the aggregation behaviour
and structural changes of myofibrillar protein (MP) from quick-frozen pork patties during …

… frozen storage duration (−18 C) of raw pork on AGEs generation in meatballs. Meatballs were
prepared using frozen raw pork (… , controlling myofibrillar protein oxidation in raw pork may …

… are then trapped within the myofibrils; moreover, the … frozen storage inevitably damage meat
tissue and leads to protein denaturation. This challenge in the quality improvement of frozen …