Abstract:Heat treatment reduces the quality of Antarctic krill (Euphausia superba), thus greatly limiting its industrial application. Although L-Lys immersion pretreatment can effectively improve the quality of heat-treated Antarctic krill meat, the underlying mechanism is unclear. This study aimed to investigate the effect of different L-Lys concentrations (0, 25, 50, 100, and 200 mM) on the aggregation behavior and structure of Antarctic krill myofibrillar protein solution before and after heat treatment. Compared wi… Show more
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