Changes in microstructure, quality and water distribution of golden pompano (Trachinotus ovatus) muscles subjected to magnetic field-assisted immersion freezing during long-term frozen storage

Author:

Zhou Jieqian,Sun QinxiuORCID,Wei Shuai,Wang Zefu,Xia Qiuyu,Han Zongyuan,Liu Yang,Liu Shucheng

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

1. China Fishery Statistical Yearbook,2022

2. The effects of magnetic nanoparticles combined with microwave or far infrared thawing on the freshness and safety of red seabream (Pagrus major) fillets;Cai;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2020

3. Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: with emphasis on water status and distribution by LF-NMR and MRI;Cheng;Meat Sci.,2019

4. Chitosan based coatings extend the shelf-life of beef slices during refrigerated storage;Cheng;LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.),2021

5. Nutritional component analysis and quality evaluation of golden pompano;Dia;Science and technology of food industry,2013

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