Xiufang Xia

TL;DR: In this paper, porcine blood plasma protein hydrolysates (PPH) were prepared with Alcalase at 6.2%, 12.7% and 17.6% of degree of hydrolysis (DH) and the results indicated that PPH could be used as a novel antioxidant but may have limited utility as an emulsifying or foaming agent.

TL;DR: Gel electrophoresis patterns of porcine muscle showed that multiple freeze-thaw cycles could cause cross-linking of protein in myofibril and the freeze- thaw process has a detrimental effect on the quality of pork.

TL;DR: The results of size exclusion chromatography, circular dichroism spectra, UV absorption specta, and intrinsic fluorescence spectroscopy indirectly proved that multiple F-T cycles could cause protein aggregation and degradation, α-helix structure disruption, hydrophobic domain exposure, and conformational changes of MP.

TL;DR: Strong potential for BCE as a natural antioxidant in meat and meat products is demonstrated and it is shown that the BCE significantly inhibited lipid and protein oxidation.

TL;DR: Pediococcus pentosaceus and Staphylococcus xylosus were evaluated to determine their roles in the lipolysis and lipid oxidation in Harbin dry sausages and their relation to flavour development as mentioned in this paper.