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...

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Veröffentlicht in:	Food research international Jg. 158; S. 111461
Hauptverfasser:	Wei, Huamao, Golam Rasul, Md, Sun, Zhongqi, Yang, Wenge, Huang, Tao, Yamashita, Tetsuro, Takaki, Koichi, Yuan, Chunhong
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Elsevier Ltd 01.08.2022
Schlagworte:	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-Zugang:	Volltext
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