Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish-Reference-Cited by-同舟云学术

Effects of ultrasound treatment on muscle structure, volatile compounds, and small molecule metabolites of salted Culter alburnus fish

Published:2023-07 Issue: Volume:97 Page:106440
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Liu Dongyin,Du Liu,Huang Qi,Zhou Mingzhu,Xiong Guangquan,Li Chuan,Qiao Yu,Wu Wenjin

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference46 articles.

1. Covalent Adduct Formation Between Flavor Compounds of Various Functional Group Classes and the Model Protein β-Lactoglobulin;Anantharamkrishnan;J. Agric. Food Chem.,2020

2. Sensory and peptides characteristics of soy sauce fractions obtained by ultrafiltration;Apriyantono;Adv. Exp. Med. Biol.,2004

3. Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat;Bao;Ultrason. Sonochem.,2022

4. Furan inhibitory activity against tyrosinase and impact on B16F10 cell toxicity;Barros;Int. J. Biol. Macromol.,2019

5. Physical changes of significance for early post mortem water distribution in porcine M. longissimus;Bertram;Meat Sci.,2004

Cited by 11 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. Evaluation of ultrasound-assisted tomato sour soup marination on beef: Insights into physicochemical, sensory, microstructural, and flavour characteristics;Ultrasonics Sonochemistry;2024-11

2. The improvement mechanism of volatile for cooked Tibetan pork assisted with ultrasound at low-temperature: Based on the differences in oxidation of lipid and protein;Ultrasonics Sonochemistry;2024-11

3. Effects of ultrasonic-assisted marinating on degradation of beef protein and formation of flavor precursors;Journal of Food Composition and Analysis;2024-09

4. Identification of amine-producing bacterium (APB) in Chinese fermented mandarin fish (Chouguiyu) by high-throughput sequencing and culture-dependent methods;Journal of Food Composition and Analysis;2024-09

5. Characterization of the flavor profile of four major Chinese carps using HS-SPME-GC–MS combined with ultra-fasted gas chromatography-electronic nose;Food Chemistry;2024-09