Research map: Water retention improvement in frozen bullfrog meat: evaluating basic amino acids as clean-label phosphate alternatives

Back to the article

Papers in this map

  1. Reducing salt: A challenge for the meat industry · Eoin Desmond · 2006 · 813 citations · Cited by this paper
  2. Optimization of processing parameters for chickpea shiro flour using response surface methodology · 2026 · Related
  3. Reducing sodium intake from meat products · Marita Ruusunen · 2005 · 602 citations · Cited by this paper
  4. An updated and comprehensive review about fruits and vegetables processing pomace enriched dairy products · 2026 · Related
  5. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein · Yungang Cao · 2015 · 577 citations · Cited by this paper
  6. Microencapsulation-driven synergy of krill oil and Streptococcus thermophilus in attenuating of colonic inflammation, apoptosis and oxidative stress in a murine model of ulcerative colitis · 2026 · Related
  7. Salt reduction strategies in processed meat products – A review · Elena S. Inguglia · 2016 · 511 citations · Cited by this paper
  8. Development of a novel probiotic effervescent tablet with calcium fortification using immobilized probiotic in Nile tilapia bio-calcium · 2025 · Related
  9. Biochemical and Functional Properties of Atlantic Salmon ( Salmo salar ) Muscle Proteins Hydrolyzed with Various Alkaline Proteases · Hörður G. Kristinsson · 2000 · 449 citations · Cited by this paper
  10. Public knowledge and safe food handling practices related to packaged cheese in Saudi Arabia · 2026 · Related
  11. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles · Mingcheng Zhang · 2017 · 405 citations · Cited by this paper
  12. Metabolomic profiling and evaluation of the in vitro and in silico antidiabetic potential of unsaponifiable matter isolated from cold-pressed plum seed oil · 2026 · Related
  13. Antioxidant activity and water-holding capacity of canola protein hydrolysates · Nichole Cumby · 2007 · 340 citations · Cited by this paper
  14. Why are some food additives banned? The intersection of science and regulation · 2026 · Related
  15. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein · Donkeun Park · 2006 · 279 citations · Cited by this paper
  16. Enhanced production of cytotoxic secondary metabolites through garlic peel biotransformation using Paecilomyces maximusPQ584815 · 2026 · Related
  17. Whey and soy protein hydrolysates inhibit lipid oxidation in cooked pork patties · Etna Aida Peña‐Ramos · 2003 · 256 citations · Cited by this paper
  18. Bioactive compounds of marjoram essential oil and its effect on quality characteristics and shelf‐life stability of acidophilus milk · 2026 · Related
  19. Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation · Xiufang Xia · 2010 · 176 citations · Cited by this paper
  20. Advancing bovine tissue discrimination with Vis–NIR spectroscopy coupled with machine learning methods · 2026 · Related
  21. The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine · Xiuyun Guo · 2014 · 172 citations · Cited by this paper
  22. Swelling of Skinned Muscle Fibers of the Frog · Robert E. Godt · 1977 · 169 citations · Cited by this paper
  23. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions · Yuka Kobayashi · 2017 · 164 citations · Cited by this paper
  24. Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat · Karthikeyan Palanisamy Thangavelu · 2019 · 164 citations · Cited by this paper
  25. Role of myofibrillar proteins in water-binding in brine-enhanced meats · Youling L. Xiong · 2004 · 137 citations · Cited by this paper
  26. Conformational and charge changes induced by l-Arginine and l-lysine increase the solubility of chicken myosin · Shiyi Li · 2018 · 136 citations · Cited by this paper
  27. l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility · Shiyi Li · 2017 · 128 citations · Cited by this paper
  28. Association between meat color of DFD beef and other quality attributes · Muawuz Ijaz · 2019 · 128 citations · Cited by this paper
  29. Solubility of Salmon Myosin as Affected by Conformational Changes at Various Ionic Strengths and pH · Tein M. Lin · 1998 · 114 citations · Cited by this paper
  30. Effects of magnetic field-assisted immersion freezing at different magnetic field intensities on the muscle quality of golden pompano (Trachinotus ovatus) · Jieqian Zhou · 2022 · 108 citations · Cited by this paper
  31. Effect of l-lysine on the physicochemical properties of pork sausage · Cunliu Zhou · 2014 · 86 citations · Cited by this paper
  32. l-Lysine/l-arginine/l-cysteine synergistically improves the color of cured sausage with NaNO2 by hindering myoglobin oxidation and promoting nitrosylmyoglobin formation · Cheng Ning · 2019 · 76 citations · Cited by this paper
  33. Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by -lysine and transglutaminase · Yungang Cao · 2021 · 75 citations · Cited by this paper
  34. Protein hydrolyzates from seal meat as phosphate alternatives in food processing applications · Fereidoon Shahidi · 1997 · 69 citations · Cited by this paper
  35. Use of amino acids as a phosphate alternative and their effects on quality of frozen white shrimps (Penaeus vanamei) · Kulraphat Wachirasiri · 2016 · 69 citations · Cited by this paper
  36. Effect of pH on the interaction of volatile compounds with the myofibrillar proteins of duck meat · Qianchen Yang · 2016 · 69 citations · Cited by this paper
  37. Phosphate alternatives for meat processing and challenges for the industry: A critical review · Rafael Eduardo Molina · 2023 · 68 citations · Cited by this paper
  38. Cook-related yield loss for pacific white (Penaeus vannamei) shrimp previously treated with phosphates: effects of shrimp size and internal temperature distribution · Ferruh Erdoğdu · 2003 · 63 citations · Cited by this paper
  39. l-Arginine and l-lysine retard aggregation and polar residue modifications of myofibrillar proteins: Their roles in solubility of myofibrillar proteins in frozen porcine Longissimus lumborum · Pengqi Bao · 2022 · 62 citations · Cited by this paper

Source: OpenAlex (CC0)