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Effect of Cold Storage on Composition and Properties of Grass Carp Muscle Proteins

Effect of Cold Storage on Composition and Properties of Grass Carp Muscle Proteins

Faxiang Wang, Yan Chen, Sai Chen, Xianghong Li, Jian Yu, Jianhui Wang and Yongle Liu*

Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Chemical and Biological Engineering, Changsha University of Science and Technology, Changsha 410114, China

*      Corresponding author: lyle19@163.com

 

Fig. 1.

Changes of relative content of three types of muscle proteins from Grass carp during cold storage (4°C). All values are means ± SD; different letters indicate significant differences between storage times within the same group at P < 0.05.

Fig. 2.

SDS-PAGE patterns of muscle protein samples during cold storage (4°C). Numbers designate storage days. M means high molecular weight standard.

Fig. 3.

Changes in surface hydrophobicity (A), total SH content (B) and Ca2+-ATPase activities (C) of grass carp muscle proteins during cold storage (4 °C). Different letters indicate significant differences among the samples obtained at different storage times (P<0.05).

Pakistan Journal of Zoology

December

Vol. 50, Iss. 6, Pages 1999-2398

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