Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab <i>Portunus segnis</i> : Storage Stability and Acceptability-Reference-Cited by-同舟云学术

Effect of Freezing Process on the Chemical Properties of Blue Swimming Crab Portunus segnis : Storage Stability and Acceptability

Published:2023-05-28 Issue:5 Volume:32 Page:528-541
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ghribi Feriel¹^ORCID,Bejaoui Safa¹²^ORCID,Chetoui Imene¹^ORCID,Marengo Michel³^ORCID,Bouaziz Mehdi¹^ORCID,Soudani Nejla¹^ORCID,Gobert Sylvie²³⁴^ORCID,El Cafsi M’hamed¹^ORCID

Affiliation:

1. Laboratory of Ecology, Biology and Physiology of Aquatic organisms, Tunis Faculty of Science, University of Tunis El Manar, Tunis, Tunisia

2. University of Carthage, Higher Institute of Fisheries and Aquaculture of Bizerte (ISPAB), Bizerte, Tunisie

3. Station de recherche Sous-marines et Océanographiques (STARESO), Calvi, France

4. Laboratory of Oceanology, MARE Centre, University of Liège, Liege, Belgium

Funder

no funding associated

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2249477

Reference45 articles.

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2. AOAC. 2005. Official methods of analysis of the association of analytical chemists (AOAC). 18th ed. Horwitz W, George W, Latimer JR, (eds). Washington DC: AOAC International. Gaithersburg, MD U.S.A. Official methods.

3. AOCS. 1989. In Firestone D, editor. Official methods and recommended practices of the American oil chemists’ society. 4th ed. Champaign: American Oil Chemists’ Society. pp. 5a–40.

4. Effects of temperature and time of freezing on lipid oxidation in anchovy ( Engraulis encrasicholus ) during frozen storage

5. Effect of storage temperature and time on the fatty acids and nutritional quality of the commercial mussel (Mytilus galloprovincialis)