Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage-Reference-Cited by-同舟云学术

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Effect of weak magnetic field on the water-holding properties, texture, and volatile compounds of pork and beef during frozen storage

Published:2023-06 Issue: Volume:53 Page:102667
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Liu Fan,Yang Na,Zhang Lingtao,Jin Yamei,Jin Zhengyu,Xu Xueming

Funder

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Jiangsu Agricultural Science and Technology Innovation Fund

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference39 articles.

1. Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality;Bonilla;Food Bioscience,2019

2. Irradiation effects on meat flavor: A review;Brewer;Meat Science,2009

3. The effect of fat on properties and filling characteristics of myofibrillar protein emulsion microgels;Chen;Food Bioscience,2022

4. Effect of low-frequency magnetic field on the gel properties of pork myofibrillar proteins;Guo;Food Chemistry,2019

5. Effect of seasoning addition on volatile composition and sensory properties of stewed pork;Han;Foods,2021

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Magnetic field: A non-thermal technology in food processing;Food Control;2024-12

2. Caspase-3 interactions with calpain and cathepsin L: Implications for protein stability and quality in fish fillets during postmortem storage;Food Bioscience;2024-10

3. Experimental and numerical study on single ice crystal growth of deionized water and 0.9% NaCl solution under static magnetic field;International Journal of Refrigeration;2024-09

4. Revolutionizing food sustainability: Leveraging magnetic fields for food processing and preservation;Trends in Food Science & Technology;2024-08

5. Effect of multiple freeze-thaw (F-T) cycles on the quality and protein oxidation of traditional Chinese sauce marinated beef;International Journal of Gastronomy and Food Science;2024-06

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