Insights into peptide profiling of sturgeon myofibrillar proteins with low temperature vacuum heating (LTVH).

This study revealed the effect of LTVH treatment on the protein oxidation modification behavior of sturgeon meat, and explored the effect mechanism of LTVH treatment on the processing quality of sturgeon meat from the perspective of protein oxidation. This result of this study may provide a theoretical basis for the precise processing of aquatic products. This article is protected by copyright. All rights reserved.