Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch (Micropterus salmoides)

Author:

Shi LiuORCID,Yang Tao,Xiong Guangquan,Li Xin,Wang Xiaohong,Ding Anzi,Qiao Yu,Wu Wenjin,Liao Li,Wang Lan

Funder

China Agriculture Research System

Freshwater products Processing Innovation Team of Hubei Innovation Center of Agriculture Science and Technology

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20°C to -84 °C);Agustini;Fisheries Science,2001

2. Official method of analysis;AOAC,2006

3. Effects of -1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage;Bahuaud;Food Chemistry,2008

4. An attempt to systemize time-temperature tolerance (T.T.T.) data as a basis for the development of time-temperature indicators IIR;Bengtsson,1972

5. Physicochemical and enzymatic changes of cod muscle proteins subjected to different freeze-thaw cycles;Benjakul;Journal of the Science of Food and Agriculture,2000

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