Effect of Cryoprotectants on Suppression of Protein Structure Deterioration Induced by Freeze-thaw Cycle in Pacific White Shrimp-Reference-Cited by-同舟云学术

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Effect of Cryoprotectants on Suppression of Protein Structure Deterioration Induced by Freeze-thaw Cycle in Pacific White Shrimp

Published:2017-11-27 Issue:1 Volume:27 Page:91-106
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Jommark Naruemon¹²,Runglerdkriangkrai Jiraporn¹,Konno Kunihiko³,Ratana-arporn Pattama¹²

Affiliation:

1. Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok, Thailand

2. Center for Advanced Studies for Agriculture and Food, Kasetsart University Institute for Advanced Studies, Kasetsart University, Bangkok, Thailand

3. Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2017.1404532

Reference51 articles.

1. Preferential interactions determine protein solubility in three-component solutions: the magnesium chloride system

2. Journal of the Science of Food and Agriculture

3. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

4. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

Cited by 8 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. Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei);Food Bioscience;2024-08

2. Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness;CyTA - Journal of Food;2023-11-02

3. Effect of cryoprotectants on physicochemical and structural changes in repeated freeze–thawed egg white protein;Food Bioscience;2023-10

4. Effects of Multiple Freeze-Thaw Cycles on Protein and Lipid Oxidation, Microstructure and Quality Characteristics of Rainbow Trout (Oncorhynchus mykiss);Fishes;2023-02-13

5. Control of ice crystal nucleation and growth during the food freezing process;Comprehensive Reviews in Food Science and Food Safety;2022-04-16

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