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T1  - Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage 
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UR  - http://hdl.handle.net/10138/327309 
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A1  - Bao, Yulong; Wang, Keyu; Yang, Hongxu; Regenstein, Joe M.; Ertbjerg, Per; Zhou, Peng 
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Y1  - 2020 
LA  - eng 
AB  - This study investigated the effects of cold storage at different temperatures (4, -0.5, -3, and -20 degrees C) on protein degradation and its relationship to structural changes of black carp muscle. At -0.5 and 4 degrees C, major structural changes occurred, including the formation of gaps between myofibers and myofibrils, breakage of myofibrils and myofibers, and degradation of sarcoplasmic reticulum. Gel-based proteomic analysis showed that these structural changes were accompanied by degradat... 
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KW  - Black carp; Myofibrillar protein; Muscle structure; Zymography; Mylopharyngodon piceus; WATER-HOLDING CAPACITY; SUPERCHILLING PROCESS; POSTMORTEM STORAGE; QUALITY CHANGES; ALPHA-ACTININ; M-CALPAIN; FILLETS; FISH; MICROSTRUCTURE; CALPASTATIN; 416 Food Science 
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