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| The Changes of Physicochemical Properties in Surimi from Silver Carp During Frozen Storage |
| PAN Jinfeng;LUO Yongkang |
| College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083 |
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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.
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2008, Vol. 22 
