Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures-Reference-Cited by-同舟云学术

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Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures

Published:2022-04 Issue: Volume:374 Page:131737
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Zuomiao,Liu Shucheng,Sun Qinxiu,Zheng Ouyang,Wei Shuai,Xia Qiuyu,Ji Hongwu,Deng Chujin,Hao Jiming,Xu Jie

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference47 articles.

1. Effects of enriching goat meat with n-3 polyunsaturated fatty acids on meat quality and stability;Abuelfatah;Small Ruminant Research,2016

2. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets;Alizadeh;Innovative Food Science and Emerging Technologies,2007

3. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging;Anderssen;Food Control,2020

4. 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

5. Prevention of pale, soft, exudative porcine muscle through partial freezing with liquid nitrogen post-mortema;Borchert;Journal of Food Science,2010

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4. Changes in protein and volatile flavor compounds of low-salt wet-marinated fermented Golden Pomfret during processing;Food Chemistry;2024-10

5. Insight into quality, microstructure, and protein physicochemical properties of Monopterus albus frozen with liquid nitrogen;International Journal of Refrigeration;2024-09

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