The results show cryoprotection technology and rinsing craft are effective to keep frozen aquatic products fresh degree, flavor and prevent freezing denaturation of protein.
说明了抗冻技术和漂洗工艺是保持冷冻水产品新鲜度、风味和防止其蛋白质冷冻变性的有效方法。
The denaturation level and content of -SH in different thermal treatment and the effect of enzymatic hydrolysis of low-price fish protein were studied in this article.
本文选用低值鱼为对象，研究它们在不同的热处理条件下蛋白变性程度、-SH含量变化及它们对酶解特性的影响。
The denaturation of sarcoplasmic protein from PSE and normal pork was not apparent.
PSE肉与正常肉间的肌浆蛋白变性差异不明显。
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