Spectroscopy and Spectral Analysis, Volume. 41, Issue 7, 2082(2021)

Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy

Hong-bing WAN*, Hai-peng LI, Yuan-hua LEI, Peng XIE, Song-shan ZHANG, Yong-hong FENG, Xuan LIU, Huan WANG, and Bao-zhong SUN*;
Author Affiliations
  • Animal Product Quality and Safety Laboratory, Institute of Animal Science, Chinese Academy of Agricultural Sciences, Beijing 100193, China
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    References(5)

    [1] Boekmann A, Hiller S, Huber M et al[D]. Physical Chemistry Chemical Physics, 14, 5239(2012).

    [4] Briggs J L, Doerscher D R, Lonergan S M[D]. Meat Science, 66, 181(2004).

    [5] Gangidi R R, Pohlman F W, Proctor A[D]. Journal of Food Science, 68, 124(2003).

    [9] Aubry L, Bax M L, Ferreira C et al[D]. Journal of Agricultural & Food Chemistry, 60, 2569(2012).

    [10] Chen F S, Xue W T, Zhao X Y et al[D]. Food Hydrocolloids, 568(2008).

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    Hong-bing WAN, Hai-peng LI, Yuan-hua LEI, Peng XIE, Song-shan ZHANG, Yong-hong FENG, Xuan LIU, Huan WANG, Bao-zhong SUN. Effect of Degree of Doneness on Conformation of Myofibrillar Proteins by Two-Dimensional Infrared Correlation Spectroscopy[J]. Spectroscopy and Spectral Analysis, 2021, 41(7): 2082

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    Paper Information

    Category: Research Articles

    Received: Jun. 28, 2020

    Accepted: --

    Published Online: Sep. 8, 2021

    The Author Email: Hong-bing WAN (wanhongbing2014@sohu.com)

    DOI:10.3964/j.issn.1000-0593(2021)07-2082-05

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