Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures-Reference-Cited by-同舟云学术

Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures

Published:2019-02 Issue: Volume:98 Page:294-301
ISSN:0140-7007
Container-title:International Journal of Refrigeration
language:en
Short-container-title:International Journal of Refrigeration

Author:

Li Dapeng,Qin Na,Zhang Longteng,Li Qian,Prinyawiwatkul Witoon,Luo Yongkang^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Mechanical Engineering,Building and Construction

Reference40 articles.

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3. Frozen hake fillets quality as related to texture and viscosity by mechanical methods;Barroso;J. Food Sci.,1998

4. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage;Ben-Gigirey;J. Food Prot.,1998

5. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles;Benjakul;J. Sci. Food Agric.,2000

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