Influence of reheating methods on the quality, protein oxidation, and aggregation of sturgeon–silver carp composite myofibrillar protein gel

Key Points

• This research aims to explore how different reheating methods influence protein oxidation and the quality of a sturgeon-silver carp protein gel.
• Examined various reheating techniques for sturgeon-silver carp composite myofibrillar protein gel.
• Analyzed protein oxidation levels and structural integrity post-reheating.
• Evaluated final product quality through sensory and biochemical assessments.
• Found that specific reheating conditions significantly reduce protein oxidation.
• Identified critical links between heating methods and structural stability.
• Demonstrated that optimal reheating preserves overall quality of the protein gel.