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International Journal of Food Properties Volume 21, 2018 - Issue 1

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Original Article

Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

Yongxia XuCollege of Food Science and Engineering, Bohai University, Jinzhou, China;Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

Tao LiCollege of Food Science and Engineering, Bohai University, Jinzhou, ChinaView further author information

Chaomin ZhangCollege of Food Science and Engineering, Bohai University, Jinzhou, ChinaView further author information

Xuepeng LiCollege of Food Science and Engineering, Bohai University, Jinzhou, ChinaCorrespondence[email protected] [email protected]
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Shumin YiCollege of Food Science and Engineering, Bohai University, Jinzhou, ChinaView further author information

Jianrong LiCollege of Food Science and Engineering, Bohai University, Jinzhou, ChinaView further author information

Xiaotao SunBeijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, ChinaView further author information

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Pages 1911-1922 | Received 18 Apr 2018, Accepted 23 Jul 2018, Published online: 27 Aug 2018

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https://doi.org/10.1080/10942912.2018.1504786
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Chang Woo Kwon & Pahn-Shick Chang. (2021) Role of Endogenous Cathepsin L in Muscle Protein Degradation in Olive Flounder (Paralichthys olivaceus) Surimi Gel. Molecules 26:7, pages 1901.
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Xiao Lu, Yimin Zhang, Baochen Xu, Lixian Zhu & Xin Luo. (2020) Protein degradation and structure changes of beef muscle during superchilled storage. Meat Science 168, pages 108180.
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Yongxia Xu, Yiming Yin, Tao Li, Honglei Zhao, Xuepeng Li, Jianrong Li & Tong Sun. (2020) Effects of lysozyme combined with cinnamaldehyde on storage quality of olive flounder ( Paralichthys olivaceus ) fillets . Journal of Food Science 85:4, pages 1037-1044.
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Yongxia Xu, Yiming Yin, Honglei Zhao, Qiuying Li, Shumin Yi, Xuepeng Li & Jianrong Li. (2020) Effects of cinnamaldehyde combined with ultrahigh pressure treatment on the flavor of refrigerated Paralichthys olivaceus fillets . RSC Advances 10:21, pages 12573-12581.
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Zhou, Li, Fang, Liu, Mei & Xie. (2019) Preservative Effects of Gelatin Active Coating Enriched with Eugenol Emulsion on Chinese Seabass (Lateolabrax maculatus) during Superchilling (−0.9 °C) Storage. Coatings 9:8, pages 489.
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Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

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Protein degradation of olive flounder (Paralichthys olivaceus) muscle after postmortem superchilled and refrigerated storage

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