Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)-Reference-Cited by-同舟云学术

Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)

Published:2020-12-07 Issue:1 Volume:30 Page:31-48
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Samantaray Swapnarani¹,Mehta Naresh Kumar¹^ORCID,Rout Banalata¹,Majumdar R. K.¹,Sharma Sanjeev¹,Nayak Ankeeta¹,Pal Prasenjit²

Affiliation:

1. Department of Fish Processing Technology and Engineering, College of Fisheries, Central Agricultural University, Agartala, India

2. Department of Extension & Social Sciences College of Fisheries, Central Agricultural University, Agartala, India

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1854912

Reference66 articles.

1. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

2. Denaturation of Cod Myosin during Freezing after Modification with Formaldehyde

3. AOAC. 2010. Official method of analysis of AOAC International. Vol. II. 18th ed. Virginia: Association of Official and Analytical Chemist International; p. 39.

4. Influence of storage time and temperature on lipid deterioration during cod (Gadus morhua) and haddock (Melanogrammus aeglefinus) frozen storage

5. Effect of pectins on the gelling properties of surimi from silver carp

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