Effects of Freezing and Radio Frequency Tempering on Quality Characteristics of Marinated Yellow-Fin Tuna (Thunnus Albacares)
Author:
Funder
National Natural Science Foundation of China
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s11947-024-03493-y.pdf
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2. Amiri, A., Sharifian, P., & Soltanizadeh, N. (2018). Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. International Journal of Biological Macromolecules, 111, 139–147. https://doi.org/10.1016/j.ijbiomac.2017.12.167
3. Aroeira, C. N., Filho, R., Fontes, P. R., Ramos, A. D. L. S., & Ramos, E. M. (2016). Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Science, 125, 16. https://doi.org/10.1016/j.meatsci.2016.11.010
4. Ashokkumar, M. (2011). The characterization of acoustic cavitation bubbles - an overview. Ultrasonics Sonochemistry, 18(4), 864–872. https://doi.org/10.1016/j.ultsonch.2010.11.016
5. Barretto, T. L., Pollonio, M. A. R., Telis-Romero, J., & da Silva Barretto, A. C. (2018). Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction. Meat Science, 145, 55–62. https://doi.org/10.1016/j.meatsci.2018.05.023
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