Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage-Reference-Cited by-同舟云学术

Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage

Published:2023-08 Issue: Volume:416 Page:135836
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sun Kangting,Pan Chuang^ORCID,Chen Shengjun,Wu Haiyun,Liu Shucheng,Hao Shuxian,Huang Hui,Xiang Huan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

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4. Modeling quality changes in Pacific white shrimp (Litopenaeus vannamei) during storage: Comparison of the Arrhenius model and Random Forest model;Chen;Journal of Food Processing and Preservation,2020

5. Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage;Diao;International Journal of Refrigeration,2021

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1. Low-voltage electrostatic field enhances the frozen force of −12 ℃ to suppress oxidative denaturation of the lamb protein during the subsequent frozen storage process after finishing initial freezing;Food Chemistry;2024-04

2. Effects of different thawing methods on the physicochemical properties and myofibrillar protein characteristics of Litopenaeus vannamei;LWT;2024-01