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| A Review of Study on Freezing Denaturation of Fish Protein and Its Cryoprotectants |
| PAN Jinfeng;SHEN Huixing;SONG Yongling;YOU Juan;LUO Yongkang |
| 1.College of Food Science & Nutritional Engineering,China Agricultural University,Beijing,100083;2.College of Science,China Agricultural University,Beijing,100083 |
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Abstract low temperature storage is an important method for fish protein preservation.However,fish protein still suffers great denaturation during this period,leading the decline of protein functionality.This review discussed the mechanism of protein denaturation during frozen storage or ice storage,summarized common methods that were applied in study of fish protein freezing denaturation and then introduced several fish protein cryoprotectants and their effect and mechanism.
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2009, Vol. 23 
