Complex organic acids treatment on crayfish (Procambarus clarkii): the relationship between myofibrillar protein structure and meat quality
Ruyi Zhu,
Zhouyi Xiong,
Dan Li
Abstract:SummaryThe effect of complex organic acids (COA) treatment at different concentrations (0, 1%, 5%, 10% and 15%) on the myofibrillar protein (MP) structure and meat quality of crayfish (Procambarus clarkii) was investigated. The results showed that with increasing concentrations of COA treatment, the sulfhydryl content of MP decreased and dityrosine content increased. The MP secondary structure has a reduced α‐helix content and an increased β‐fold content. The MP tertiary structure unfolded, exposing hydrophobi… Show more
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