Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system
A certain range in contents of disulfide crosslinks promotes gel hardness. Mild protein oxidation (−20 °C for 7 weeks or 0.1 mM H2O2) promoted gel properties. Freezing bighead carp for a certain period was a good source of gel products.