Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction-Reference-Cited by-同舟云学术

Protein and lipid changes of mud shrimp (Solenocera melantho) during frozen storage: chemical properties and their prediction

Published:2017-12-28 Issue: Volume: Page:1-14
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Shi Jing¹,Zhang Longteng¹,Lu Han¹,Shen Huixing²,Yu Xunpei³,Luo Yongkang¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China

2. College of Science, China Agricultural University, Beijing, China

3. Product Development Department, Zhejiang Tianhe Aquatic Products Co., Ltd., Taizhou, China

Funder

National Science and Technology Ministry of China

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1361973

Reference32 articles.

1. Feeding ecology of the mud shrimp Solenocera melantho in the East China Sea

2. USE OF NATURAL PLANT EXTRACTS IN BATTER COATING OF SHRIMP AND THEIR EFFECTS ON THE QUALITY OF SHRIMP DURING FROZEN STORAGE

3. Protein and Lipid Oxidation during Frozen Storage of Rainbow Trout ( Oncorhynchus mykiss)

4. Effect of beta glucan and carboxymethyl cellulose on lipid oxidation and fatty acid composition of pre-cooked shrimp nugget during storage

5. Effect of lipid oxidation and frozen storage on muscle proteins of Atlantic mackerel (Scomber scombrus)

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