| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540612 | Food Chemistry | 2012 | 7 Pages |
Abstract
⺠MCP-01 is a cold-adapted collagenolytic protease. ⺠MCP-01 has significant meat tenderization effect at low temperatures. ⺠MCP-01 can reduce meat shear force and keep the fresh colour and moisture of meat. ⺠MCP-01 has a strong selectivity for degrading collagen and myofibrillar proteins. ⺠MCP-01 shows distinct disruption pattern on muscle fibers and distinct tenderization mechanism.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Guo-Yan Zhao, Ming-Yang Zhou, Hui-Lin Zhao, Xiu-Lan Chen, Bin-Bin Xie, Xi-Ying Zhang, Hai-Lun He, Bai-Cheng Zhou, Yu-Zhong Zhang,