Food chemistry
Dynamic remodeling of intramuscular structural proteins and its impact on abalone muscle quality during post-mortem cold storage.
Hua Liu, Tian-Bo Zhang, Fu-Hao Zhang, Le-Chang Sun, Duanquan Lin, Tengchuan Jin, Ling-Jing Zhang, Jia-Yin Huang, Min-Jie Cao, Yu-Lei Chen
Published: 202610.1016/j.foodchem.2026.148172
Abstract
Post-mortem abalone muscle undergoes significant textural changes during cold storage, characterized by a rapid (0-3 days) and slow (3-7 days) softening period, with hardness decreasing by 65% (P < 0.05) and 76% (P < 0.05), respectively. To investiga…
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