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International Journal of Food Properties Volume 19, 2016 - Issue 8
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Original Articles

Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins

Tong ChangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Chenjie WangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, ChinaView further author information
,
Hong YangCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China;Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China;National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaCorrespondence[email protected]
View further author information
,
Shanbai XiongCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China;Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China;National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaView further author information
,
Youming LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China;Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China;National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaView further author information
&
Ru LiuCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China;Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China;Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China;National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China;Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, ChinaView further author information
Pages 1863-1873 | Received 18 Mar 2015, Accepted 18 Aug 2015, Published online: 04 May 2016

Citations (13)

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Yangying Sun, Honglin Luo, Jinxuan Cao & Daodong Pan. (2017) Structural characteristics of Sheldrake meat and secondary structure of myofibrillar protein: effects of oxidation. International Journal of Food Properties 20:sup2, pages 1553-1566.
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Nannan Yu, Yanshun Xu, Qixing Jiang & Wenshui Xia. (2017) Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride. International Journal of Food Properties 20:sup2, pages 1539-1552.
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Articles from other publishers (11)

Pingping Wen, Chao Xia, Lan Zhang, Yijing Chen, Huiqing Xu, Guiyou Cui & Jun Wang. (2023) Effects of different dry heating temperatures on the spatial structure and amino acid residue side-chain oxidative modification of soybean isolated proteins. Food Chemistry 405, pages 134795.
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Ting Li, Shiyao Kuang, Ting Xiao, Lihui Hu, Pengcheng Nie, Hosahalli S. Ramaswamy & Yong Yu. (2022) The Effect of Pressure–Shift Freezing versus Air Freezing and Liquid Immersion on the Quality of Frozen Fish during Storage. Foods 11:13, pages 1842.
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Manatsada Yingchutrakul, Naphat Wasinnitiwong, Soottawat Benjakul, Avtar Singh, Yanyan Zheng, Elliot Mubango, Yongkang Luo, Yuqing Tan & Hui Hong. (2022) Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 11:9, pages 1318.
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Qingmin Chen, Yunfei Xie, Hang Yu, Yahui Guo, Yuliang Cheng & Weirong Yao. (2021) Application of Raman spectroscopy in a correlation study between protein oxidation/denaturation and conformational changes in beef after repeated freeze–thaw. International Journal of Food Science & Technology 57:1, pages 719-727.
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Yujia Liu, Jiamei Yu, Jie Zhu, Weiyu Peng, Yuquan Chen, Xinyi Luo, Canhao Chen & Lin Li. (2021) Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study. International Journal of Food Science & Technology 56:8, pages 3914-3923.
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Hongbo Mi, Shangyun Liang, Zhenghan Li, Shumin Yi, Jingxin Chen, Xuepeng Li & Jianrong Li. (2020) Effect of corn starch on the structure, physicochemical and gel properties of hairtail ( Trichiurus haumela ) myosin . International Journal of Food Science & Technology 56:6, pages 2843-2852.
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Dapeng Li, Witoon Prinyawiwatkul, Yuqing Tan, Yongkang Luo & Hui Hong. (2021) Asian carp: A threat to American lakes, a feast on Chinese tables. Comprehensive Reviews in Food Science and Food Safety 20:3, pages 2968-2990.
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Nonthacha Thanathornvarakul, Asada Jiarpinijnun, Emiko Okazaki, Jie-Ting Geng, Kigen Takahashi & Kazufumi Osako. (2021) A comparative study of physicochemical properties of recovered protein from Japanese anchovy (<i>Engraulis japonicus</i>) isolated by various recovery methods. Food Science and Technology Research 27:1, pages 121-129.
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Samuel Chetachukwu Adegoke, Reza Tahergorabi, Chiranjib Bhattacharjee, Arijit Nath, Alfredo Cassano, Reza Tahergorabi & Sudip Chakraborty. 2021. Food Waste Recovery. Food Waste Recovery 89 107 .
Abhilash Sasidharan & Vazhiyil Venugopal. (2019) Proteins and Co-products from Seafood Processing Discards: Their Recovery, Functional Properties and Applications. Waste and Biomass Valorization 11:11, pages 5647-5663.
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Mehdi Abdollahi, Masoud Rezaei, Ali Jafarpour & Ingrid Undeland. (2017) Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology. Food Chemistry 229, pages 695-709.
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