Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage-Reference-Cited by-同舟云学术

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Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage

Published:2024-09 Issue: Volume:165 Page:199-208
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Zhao Xi,Wang Lei,Wang Jinxiang,Xu Yongxia,Zhu Wenhui,Li Jianrong,Cui Fangchao,Li Xuepeng

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference47 articles.

1. Direct contact ultrasound assisted freezing of chicken breast samples;Astráin-Redín;Ultrason. Sonochem.,2021

2. Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing;Baixas-Nogueras;Eur. Food Res. Technol.,2007

3. Physicochemical changes in Pacific whiting muscle proteins during iced storage;Benjakul;J. Food Sci.,1997

4. Effect of ultrasonic-assisted immersion freezing and quick-freezing on quality of sea bass during frozen storage;Chen;LWT-Food Sci. Technol.,2022

5. Effect of salt concentration and temperature of storage water on the physicochemical properties of fish proteins;Choi;LWT-Food Sci. Technol.,2008

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1. Recent advances on applying for liquid nitrogen quick-freezing in aquatic animal products;Food Science of Animal Products;2024-06

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