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Figure S1 Changes in the protein carbonyl contents of frozen common carp surimi.

Figure S2 Changes in the sulphydryl contents of frozen common carp surimi.

Figure S3 Changes in the Ca-ATPase activities of frozen common carp surimi.

Figure S4 Changes in the surface hydrophobicity of common carp surimi.

Figure S5 Changes in the solubility of frozen common carp surimi.

Figure S6 Changes in the turbidity of frozen common carp surimi during frozen storage (90 days and 180 days).

Figure S7 The influence of different additives and freezing times on the SDS-PAGE pattern of carp myofibrillar proteins.

Table S1 The influence of different additives and freezing times on the maximum transition temperatures (Tmax) and enthalpy (ΔH) of common carp myofibrillar protein samples (mean values ± SDy).

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