Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage-Reference-Cited by-同舟云学术

Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage

Published:2019-05 Issue: Volume:151 Page:24-32
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Zhang Mingcheng,Xia Xiufang,Liu Qian,Chen Qian,Kong Baohua^ORCID

Funder

National Natural Science Foundation of China

National Key Research and Development Plan

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Quality & Preference,2003

2. Rate of pigment modifications in packaged refrigerated beef using reflectance spectrophotometry;Bevilacqua;Journal of Food Processing & Preservation,1986

3. Effects of freezing and thawing on the quality changes of tiger shrimp (Penaeus monodon) frozen by air-blast and cryogenic freezing;Boonsumrej;Journal of Food Engineering,2007

4. Effect of freezing method and frozen storage duration on odor-active compounds and sensory perception of lamb;Bueno;Food Research International,2013

5. The principles of ultrasound and its application in freezing related processes of food materials: A review;Cheng;Ultrasonic Sonochemisry,2015

Cited by 110 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. Mitigation of mechanical damage and protein deterioration in giant river prawn (Macrobrachium rosenbergii) by multi-frequency ultrasound-assisted immersion freezing;Food Chemistry;2024-11

2. In situ investigation of ice fractions and water states during partial freezing of pork loins and shrimps;Food Chemistry;2024-11

3. The Physical Properties and Crystal Structure Changes of Stabilized Ice Cream Affected by Ultrasound-Assisted Freezing;Processes;2024-09-12

4. Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork;Food Science of Animal Resources;2024-09

5. Influence of 7‐day subfreezing storage on physicochemical, nutritional, and microstructural attributes of porcine longissimus thoracis et lumborum muscle;Journal of Food Science;2024-08-19