Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Ultrasound thawing for improving the eating quality and off-flavor of frozen duck meat and its possible mechanisms

Published:2023-09 Issue: Volume:187 Page:115314
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Sun Hailei,Zhao Yaqi,Zhao Juan,Sun Jingxin

Funder

Qingdao Agricultural University

Innovation Team Project for Modern Agricultural Industrious Technology System of Shandong Province

Modern Agricultural Technology Industry System of Shandong province

Publisher

Elsevier BV

Subject

Food Science

Reference58 articles.

1. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019

2. Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat;Arshad;Food Science and Nutrition,2020

3. Improving the quality characteristics of low fat toffee by using mango kernel fat, pectin, and high‐speed homogenizer;Azab;Journal of Food Processing and Preservation,2022

4. Effect of multi-frequency ultrasound assisted thawing on the quality of large yellow croaker (Larimichthys crocea);Bian;Ultrasonics Sonochemistry,2022

5. Technological investigation into duck meat and its products - a potential alternative to chicken;Biswas;World's Poultry Science Journal,2019

Cited by 5 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. Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review;Trends in Food Science & Technology;2024-10

2. Changes in water‐soluble taste compounds of tilapia (Oreochromis niloticus) fillets subjected to different thawing methods during long‐term frozen storage;Journal of the Science of Food and Agriculture;2024-05-09

3. Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types;Food Hydrocolloids;2024-05

4. Thawing of goose meat by simultaneous dual frequency ultrasound for process efficiency: Thawing rate, quality attributes, structural characteristics;Innovative Food Science & Emerging Technologies;2024-03

5. Mechanism of Tumbling Curing to Improve Beef Quality: Insights from Structural and Functional Properties of Myofibrillar Protein;2024

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3