Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process-Reference-Cited by-同舟云学术

Effects of Precooling with Slurry Ice on the Freshness of Farmed Perch (Lateolabrax japonicus) during Logistics Process

Published:2021-02-01 Issue:2 Volume:30 Page:162-175
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Lan Wei-Qing¹²,Zhang Wan-Jun¹,Liu Jia-Li¹,Xie Jing¹²^ORCID

Affiliation:

1. College of Food Science & Technology, Shanghai Ocean University, Shanghai, China

2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China

Funder

National Key R&D Program of China

China Agriculture Research System

Shanghai Municipal Science and Technology

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1868643

Reference44 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Safety Assessment of Fresh and Processed Seafood Products by MALDI-TOF Mass Fingerprinting

3. Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

4. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage

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