Abstract：Salt extractable protein content, Ca2+-ATPase activity and water-holding capacity of protein from silver carp surimi during frozen storage (-10℃ and -20℃) were investigated. The result suggested that all the parameters declined dramatically in a two-stage style; the changes in three kinds of properties correlated with each other; SDS-PAGE showed that disulphide must be formed in protein from silver carp surimi during frozen storage.
潘锦锋；罗永康. 鲢鱼鱼糜在冻藏过程中理化特性的变化[J]. 肉类研究, 2008, 22(9): 45-49.
PAN Jinfeng;LUO Yongkang. The Changes of Physicochemical Properties in Surimi from Silver Carp During Frozen Storage. Meat Research, 2008, 22(9): 45-49.
2008, Vol. 22 
