The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality-Reference-Cited by-同舟云学术

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The influence of processing sequence and frozen storage on the seasoned alaska pollack (Theragra chalcogramma) roe product quality

Published:2022-03 Issue: Volume:373 Page:131516
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Chaoping,Geng Jie-Ting,Thanathornvarakul Nonthacha,Keratimanoch Sumate,Üçyol Nail,Okazaki Emiko,Osako Kazufumi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poultry Science,1998

2. AOAC. (1995). Official methods of analysis of the Association of Official Analytical Chemists: Association of official analytical chemists.

3. Quality evaluation of Alaska pollock (Theragra chalcogramma) roe by image analysis. Part II: Color defects and length evaluation;Balaban;Journal of Aquatic Food Product Technology,2012

4. Characterization of protein fractions from immature Alaska walleye pollock (Theragra chalcogramma) roe;Bechtel;Journal of Food Science,2007

5. Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2;Chen;Food Chemistry,2016

Cited by 1 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. Theragra chalcogramma Hydrolysate, Rich in Gly-Leu-Pro-Ser-Tyr-Thr, Alleviates Photoaging via Modulating Deposition of Collagen Fibers and Restoration of Extracellular Components Matrix in SD Rats;Marine Drugs;2022-04-01

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