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Original Article
Negative impacts of in-vitro oxidative stress on the quality of heat-induced myofibrillar protein gelation during refrigeration
Tianlan XiaJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
, Xue ZhaoJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
, Xiaoling YuCollege of food science and technology, Henan Agricultural University, Zhenzhou, PR China
, Ling LiCollege of Life Science and Technology, Linyi University, Linyi, PR China
, Guanghong ZhouJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
, Minyi HanJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. ChinaCorrespondence[email protected] [email protected]
& Xing-lian XuJiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing, P.R. China;Key Laboratory of Animal Products Processing, MOA, Nanjing Agricultural University, Nanjing, P.R. China;Key Lab of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, P.R. China;College of Food Science and Technology, Nanjing Agricultural University, Nanjing, P.R. China
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Pages 2205-2217
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Received 30 May 2018, Accepted 24 Jul 2018, Published online: 10 Sep 2018
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