Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing-Reference-Cited by-同舟云学术

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Microstructure and quality attributes of Saurida tumbil muscle during superchilled storage as affected by shell/ and non-shell freezing

Published:2020-01-01 Issue:1 Volume:23 Page:329-339
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Ghanavati Dina¹,Khodanazary Ainaz¹,Hosseini Seyyed Mehdi¹,Rezaie Annahita²

Affiliation:

1. Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran

2. Department of Pathobiology, Faculty of Veterinary Medicine, Shahid Chamran University of Ahvaz, Ahvaz, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2020.1716794

Reference43 articles.

1. A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo salar) fillets during superchilling process and storage

2. The use of supercooling for fresh foods: A review

3. The development of ice crystals in food products during the superchilling process and following storage, a review

4. The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon ( Salmo salar )

5. Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage

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