Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network-Reference-Cited by-同舟云学术

Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network

Published:2020-01-01 Issue:1 Volume:23 Page:1663-1677
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tan Mingtang¹²³^ORCID,Wang Jinfeng¹²³,Li Peiyun¹²³,Xie Jing¹²³^ORCID

Affiliation:

1. Shanghai Engineering Research Center of Aquatic Product Processing＆Preservation, Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China

2. National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai, China

3. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Funder

Key project of Science and Technology Commission of Shanghai Municipality

Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation

National Key R&D Program of China

Shanghai Municipal Science and technology project to enhance the capabilities of the platform

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1825481

Reference47 articles.

1. A review of the development of Chinese distant-water squid jigging fisheries

2. Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

3. Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage

4. Chemical composition of European squid and effects of different frozen storage temperatures on oxidative stability and fatty acid composition

5. Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

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