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. 2026 Mar 22;15(6):1105. doi: 10.3390/foods15061105
MP Myofibrillar protein
Con Positive control
NCon Negative control
NH Tuna skin neutral protease hydrolysate
TH Tuna skin trypsin hydrolysate
PH Tuna skin pepsin hydrolysate
SEM Scanning electron microscopy
AFPs Antifreeze peptides
ANOVA Analysis of variance
ANS 1-anilinonaphthalene-8-sulphonic acid
PBS Phosphate-buffered solution
BSA Bovine serum albumin
CD Circular dichroism
DNPH 2,4-Dinitrophenylhydrazine
E-nose Electronic nose
T-SH Total sulfhydryl
SoANS Surface hydrophobicity
TCA Trichloroacetic acid
WHC Water holding capacity
SDS-PAGE Sodium dodecyl sulfate–polyacrylamide gel electrophoresis
LC-MS/MS Liquid chromatography–tandem mass spectrometry
PCA Principal Component Analysis
Ej Evynnis japonica
MHC myosin heavy chain
MLC
Trp
myosin light chain
tryptophan