Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage-Reference-Cited by-同舟云学术

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Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage

Published:2019-01-01 Issue:1 Volume:22 Page:1024-1034
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xiong Xin¹,He Baoyu¹,Jiang Di¹,Dong Xiufang¹,Koosis Aeneas²,Yu Chenxu³,Qi Hang¹

Affiliation:

1. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China

2. Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USA

3. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA

Funder

The National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/10942912.2019.1625367

Reference34 articles.

1. Bureau of Fisheries in Ministry of Agriculture. China Fishery Statistical Yearbook; China Agriculture press: Beijing, 2017; pp pp29.

2. CHANGES IN CONTENT OF OCTOPINE, ACIDIC OPINES, RELATED AMINO ACIDS AND PHOSPHOARGININE IN THE ADDUCTOR MUSCLE OF THREE SPECIES OF SCALLOP DURING STORAGE

3. Broad-spectrum inhibition of proteolytic enzymes by allicin and application in mitigating textural deterioration of ice-stored grass carp (Ctenopharyngodon idella) fillets

4. Characterization of Common Squid Using Several Freshness Indicators

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1. Controlling the quality of Patinopecten yessoensis from the perspective of the ultrasound and ferulic acid influences;Journal of Food Science;2024-08-26

2. Aminopeptidase Play a Critical Role in the Accumulation of Free Amino Acids in Abalone (Haliotis discus hannai) During Cold Storage;Journal of Ocean University of China;2023-07-22

3. Investigation of the activity of cathepsin B in red shrimp ( Solenocera crassicornis ) and its relation to the quality of muscle proteins during chilled and frozen storage;Journal of Food Science;2022-03-12

4. Effects of Ultrasound-Assisted Vacuum Impregnation Antifreeze Protein on the Water-Holding Capacity and Texture Properties of the Yesso Scallop Adductor Muscle during Freeze–Thaw Cycles;Foods;2022-01-24

5. Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage;Ultrasonics Sonochemistry;2022-01

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