Rigor mortis development and effects of filleting conditions on the quality of Tra catfish (Pangasius hypophthalmus) fillets-Reference-Cited by-同舟云学术

Rigor mortis development and effects of filleting conditions on the quality of Tra catfish (Pangasius hypophthalmus) fillets

Published:2019-11-16 Issue:4 Volume:57 Page:1320-1330
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Le Thien Trung^ORCID,Nguyen Hau Trung,Pham Minh Anh

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-019-04166-x.pdf

Reference20 articles.

1. Aune TF, Olsen RL, Akse L, Ytterstad E, Esaiassen M (2014) Influence of different cold storage temperatures during the Rigor mortis phase on fillet contraction and longer-term quality changes of Atlantic cod fillets. Lwt-Food Sci Technol 59(1):583–586. https://doi.org/10.1016/j.lwt.2014.04.018

2. Bito M, Yamada K, Mikumo Y, Amano K (1983) Difference in the mode of rigor mortis among some varieties of fish by modified Cutting's method. Bull Tokai Reg Fish Res Lab 109:89–93

3. Bjornevik M, Solbakken V (2010) Preslaughter stress and subsequent effect on flesh quality in farmed cod. Aquac Res 41(10):e467–e474. https://doi.org/10.1111/j.1365-2109.2010.02498.x

4. Bosworth BG, Wolters WR, Silva JL, Chamul RS (2006) Slush-ice storage of catfish carcasses. North Am J Aquac 68(1):99–102. https://doi.org/10.1577/a04-054.1

5. Digre H, Erikson U, Skaret J, Lea P, Gallart-Jornet L, Misimi E (2011) Biochemical, physical and sensory quality of ice-stored Atlantic cod (Gadus morhua) as affected by pre-slaughter stress, percussion stunning and AQUI-S-(TM) anaesthesia. Eur Food Res Technol 233(3):447–456. https://doi.org/10.1007/s00217-011-1531-8

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Postharvest quality evaluation of masu salmon (Oncorhynchus masou) during ice storage by spinal cord and bleeding;Journal of Food Composition and Analysis;2024-11

2. Stunning/slaughtering by cold shock in saline water: Effects on fish stress, post-mortem changes, and product quality in rainbow trout;Aquaculture;2024-03

3. Postharvest Quality Evaluation of Masu Salmon (Oncorhynchus Masou) During Ice Storage by Spinal Cord and Bleeding;2024

4. Physicochemical properties of rainbow trout (Oncorhynchus mykiss) filet treated with high-voltage electrostatic field under different storage temperatures;Frontiers in Sustainable Food Systems;2023-07-21

5. Effect of Rigor Stage and Pressurisation on Lipid Damage, Total Volatile Amine Formation and Autolysis Development in Palm Ruff Stored on Ice;Foods;2023-02-13