Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration

[Display omitted] •The ATP content of dried scallops kept unchanged during storage at room temperature.•ATP decomposed rapidly during rehydration.•Ca2+-ATPase activity of dried scallop kept unchanged during rehydration process.•Rod of myosin was not stable during rehydration resulted in low salt sol...

Full description

Saved in:

Bibliographic Details
Published in:	Food research international Vol. 158; p. 111461
Main Authors:	Wei, Huamao, Golam Rasul, Md, Sun, Zhongqi, Yang, Wenge, Huang, Tao, Yamashita, Tetsuro, Takaki, Koichi, Yuan, Chunhong
Format:	Journal Article
Language:	English
Published:	Elsevier Ltd 01.08.2022
Subjects:	ambient temperature Ca2+-ATPase activity Chymotryptic digestion patterns digestion food research freeze drying freeze-thaw cycles Microstructure Mizuhopecten yessoensis muscles myosin rehydration Salt solubility scallops SDS-PAGE solubility striated muscle Salt solubility Ca2+-ATPase activity SDS-PAGE Chymotryptic digestion patterns Microstructure
ISSN:	0963-9969, 1873-7145, 1873-7145
Online Access:	Get full text
Tags:	Add Tag No Tags, Be the first to tag this record!

Be the first to leave a comment!