In Vitro Digestion Characteristics of Tilapia Myofibrillar Proteins under Different Heating Conditions

In Vitro Digestion Characteristics of Tilapia Myofibrillar Proteins under Different Heating Conditions

Tilapia was rich in nutrients and serves as an important source of high-quality protein. This study investigated the effects of three thermal processing methods: Steaming at 100 ℃ for 5 minutes, microwaving at 500 W for 5 minutes, and baking at 160 ℃ for 8 minutes, on the quality of tilapia muscle a...

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Bibliographic Details
Main Authors: Zirui FU, Hui HUANG, Jianwei CEN, Shuxian HAO, Huan XIANG, Shengjun CHEN, Ya WEI, Xiao HU, Chunsheng LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
tilapia
thermal processing
myofibrillar protein
oxidation
protein structure
digestive properties
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120091
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