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[28] have reported that the denaturation temperature of myofibrillar protein from oyster adductor muscle was about 46C, which was similar to the denaturation temperature of myofibrillar protein in this paper
JoshiRMissongHMishraJKaurSSainiSKandimallaRet al
10.1016/j.jconrel.2014.05.003 CrossRef Google Scholar View reference in article 17 ChauhanA.TikooA.KapurA
Mitsumoto et al., 2008) (Figure 1)
