Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control

• المؤلفون الرئيسيون: Zi qiang Liu, De yang Li, Liang Song, Yu xin Liu, Man man Yu, Min Zhang, Kanyasiri Rakariyatham, Da yong Zhou, Fereidoon Shahidi
• التنسيق: دورية
• منشور في: 2020
• الموضوعات: Agricultural and Biological Sciences; Chemistry
• الوصول للمادة أونلاين: https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85086067674&origin=inward; http://cmuir.cmu.ac.th/jspui/handle/6653943832/69935
• المؤسسة: Chiang Mai University

© 2020 Elsevier Ltd The effects of endogenous proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control were investigated. The lactic acid (LA) + tea polyphenols (TP)-treated sea cucumbers showed relatively higher...