Dyer W J. Protein denaturation in frozen and stored fish[J]. Journal of Food Science, 1951, 16(6): 522-526
[2]
Badii F, Howell N K. Changes in the texture and structure of cod and haddock fillets during frozen storage[J]. Food Hydrocolloids, 2002, 16(4): 313-319
[3]
Hultmann L, Rustad T. Iced storage of Atlantic salmon (Salmo salar)-effects on endogenous enzymes and their impact on muscle proteins and texture[J]. Food Chemistry, 2004, 87(1): 31-41
Jin H, Xu C X, Lim H T, Park S J, Shin J Y, Chung Y S. High dietary inorganic phosphate increases lung tumorigenesis and alters akt signaling[J]. American Journal of Respiratory and Critical Care Medicine, 2009, 179(1): 59-68
[6]
Wang H B, Pan S K, Wu S J. Chitooligosaccharides suppress the freeze-denaturation of actomyosin in Aristichthys nobilis surimi protein International Journal of Biological Macromolecules, 2014, 63(1): 104-106
[7]
Mohammed A A K. Effect of enzymatic fish-crap protein hydrolysate on gel-forming ability and denaturation of lizardfish (Saurida wanieso) surimi during frozen storage[J]. Fisheries Science, 2003, 69(6): 1270-1280
Abe E, Hayakawa K, Kimura M, Kimura I, Seki N.Preventive effects of amino acids and glutathione on the formaldehyde-induced denaturation of myofibrillar proteins[J]. Fisheries Science, 2003, 69(3): 605-614
[10]
Hossain M A, Alikhan M A, Ishihara T, Hara K, Osatomi K, Osoka K, Nozaki Y. Effect of proteolytic squid protein hydrolysate on the state of water and denaturation of lizardfish (Saurida wanieso) myofibrillar protein during freezing[J]. Innovative Food Science and Emerging Technologies, 2004, 5(1): 73-79
Bertram C, Andersen H. Functionality of myofibrillar proteins as affected by pH, ionic strength and heat treatment-a low-field NMR study[J]. Meat Science, 2004, 2(68): 249-256
Zhou A M, Benjakul S, Pan K. Cryoprotective effects of trehalose and sodium lactate on tilapia (Sarotherodon nilotica) surimi during frozen storage[J]. Food Chemistry, 2006, 96(1): 96-103
[20]
Lanier T C, Lee C M. Surimi technology[M]. New York: Marced Dekker Incorporated, 1992
[21]
Hara K, Osatomi K, Ishihara T, Nozaki Y. Effect of enzymatic fish protein hydrolysate from fish scrap on the state of water and denaturation of lizard fish (Saurida wanieso) myofibrils during dehydration[J]. Food Science and Technology Research, 2003,9(3):257-263
[22]
Khan M A A, Hossain M A, Hara K, Osatomi K, Ishihara T, Nozaki Y. Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish (Saurida wanieso) surimi during frozen storage[J]. Fish Science, 2003, 69(6): 1271-1280
[23]
Kittiphattanabawon P, Benjakul S, Visessanguan W, Shahidi F. Cryoprotective effect of gelatin hydrolysate from blacktip shark skin on surimi subjected to different freeze-thaw cycles[J]. LWT -Food Science and Technology, 2012, 47(4): 437-442
[24]
Zhang Y A, Zhao L, Liu H, Su W, Yuan M L. Effect of eel head protein hydrolysates on the denaturation of grass carp surimi during frozen storage[J]. Procedia Engineering, 2012, 37(2): 223-228
[25]
Ruttanapornvareesakul Y, Somjit K, Otsuka A, Hara K, Osatomi K, Osako K, Kongpun O,Nozaki Y. Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage[J]. Fisheries Science, 2006, 72(2), 421-428
[26]
Cheung I W Y, Liceaga A M, Li-Chan E C Y. Pacific hake (Merluccius productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince[J]. Journal of Food Science, 2009, 74(8): 588-594