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Evaluation of water dynamics and protein changes in bigeye tuna (Thunnus obesus) during cold storage

  • Published:2019-07 Issue: Volume:108 Page:289-296
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Wang Xin-Yun,Xie JingORCID

Funder

National “13th Five-Year” Key Research and Development Program for Science and Technology

Shanghai Science and Technology Key Project on Agriculture from Shanghai Municipal Agricultural Commission

Shanghai Engineering Research Center Construction Special Fund from Shanghai Municipal Science and Technology Commission

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Sequential extraction of gel-forming proteins, collagen and collagen hydrolysate from gutted silver carp (Hypophthalmichthys molitrix), a biorefinery approach;Abdollahi;Food Chemistry,2018

2. Application of FT-NIR and FT-IR spectroscopy to fish fillet authentication;Alamprese;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

3. Distribution of water in fresh cod;Andersen;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2002

4. Post-mortem tenderization of fish muscle due to weakening of pericellular connective tissue;Ando;Nihon Suisan Gakkai-Shi,2008

5. Muscle tissue structural changes and texture development in sea bream, Sparus aurata L., during post-mortem storage;Ayala;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2010
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