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Heat-induced denaturation and aggregation of actomyosin and myosin from yellowcheek carp during setting

Yuqin Ding1, Ru Liu, Jianhua Rong

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China; National Engineering Laboratory for Rice and By-products Further Processing, Central South University of Forestry and Technology, Changsha, Hunan 410004, PR China.

Food Chemistry
|December 4, 2013
PubMed

Keywords:
ActomyosinAggregationDenaturationMyosinSettingYellowcheek carp

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