Effect of <i>Flammulina velutipes</i> polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage.

Front Nutr · 2023 · PMC10561388 · PMID 37818336

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an increasing trendno p-value reported

The pH of surimi showed an increasing trend during frozen storage, probably because of the degradation of proteins and production of alkaline substances such as amines ( 42 ), which is consistent with the trend of pH changes during freeze–thaw cycles of surimi products studied by Wilayat et al.

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