Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage

Chen, Jiasheng; Ying, Xiaoguo; Deng, Shanggui; Li, Wenjun; Peng, Lianxin; Ma, Lukai

doi:10.1111/jfpp.16469

Title: Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage

Journal Article · 22 February 2022 · Journal of Food Processing and Preservation

DOI: https://doi.org/10.1111/jfpp.16469 · OSTI ID:1862492

^[1]; Ying, Xiaoguo ^[1]; Deng, Shanggui ^[2]; Li, Wenjun ^[3]; Peng, Lianxin ^[4]; Ma, Lukai ^[5]

College of Biosystems Engineering and Food Science Zhejiang University Hangzhou China, Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, Collaborative Innovation Center of Seafood Deep Processing, College of Food and Pharmacy Zhejiang Ocean University Zhoushan China
College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
Key Laboratory of Coarse Cereal Processing of Ministry of Agriculture and Rural Affairs Chengdu University Chengdu China
College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China, Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China

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Sponsoring Organization:: USDOE

OSTI ID:: 1862492

Journal Information:: Journal of Food Processing and Preservation, Journal Name: Journal of Food Processing and Preservation Journal Issue: 4 Vol. 46; ISSN 0145-8892

Publisher:: Hindawi Publishing CorporationCopyright Statement

Country of Publication:: United States

Language:: English

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