Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)-Reference-Cited by-同舟云学术

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Effect of ultra-high pressure treatment on shucking and meat properties of red swamp crayfish (Procambarus clarkia)

Published:2018-01 Issue: Volume:87 Page:234-240
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Shao Ying,Xiong Guangquan,Ling Jiangang,Hu Yaqin,Shi Liu,Qiao Yu,Yu Jingfen,Cui Yan,Liao Li,Wu Wenjin,Li Xin,Ding Anzi,Wang Lan

Funder

Ningbo Public Welfare Major Program

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Biotechnology under high pressure: Applications and implications;Aertsen;Trends in Biotechnology,2009

2. Effect of high pressure on rheological characteristics of liquid egg;Ahmed;LWT-food Science and Technolog,2003

3. Effects of high pressure on the myofibrillar proteins of cod and Turkey muscle;Angsupanich;Journal of Agricultural and Food Chemistry,1999

4. Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled storage;Ashie;Journal of Muscle Foods,1997

5. 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

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1. Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus);CIENC RURAL;2024

2. Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus);Ciência Rural;2024

3. Improving the gelation and digestive properties of myofibrillar protein in Litopenaeus vannamei by ultra-high pressure;Food Bioscience;2023-12

4. Ultra-high-pressure technology for preservation of fresh aquatic foods: A review;Czech Journal of Food Sciences;2023-10-30

5. Comparison of the nutritional qualities of the pond, rice-field and wild crayfish (Procambarus clarkii) meat;Food Chemistry Advances;2023-10

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