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Effect of CaCl2 on denaturation and aggregation of silver carp myosin during setting

Dan Jia1, Juan You1, Yang Hu1

  • 1College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China; Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China.

Food Chemistry
|May 9, 2015
PubMed

Keywords:
AggregationCalcium chlorideDenaturationSettingSilver carp myosin

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