Effect of konjac oligosaccharide and Kappa-Carrageenan on oxidative and structural changes in silver carp protein induced by fluctuating storage temperatures
Noman Walayat, Ran Wei, Zhucheng Su, Chuan Li, Jose M Lorenzo Rodriguez, Helena M Moreno, Jianhua Liu, Isam A. Mohamed Ahmed
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Abstract
Two different low molecular cryoprotectants were analyzed in silver carp surimi proteins during different frozen storage conditions (FTC), and a comparison was performed with a conventional cryopro...
期刊介绍：
CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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