Mechanisms of alkali pH-shifted colour changes in squid (Uroteuthis edulis) subjected to frozen storage-Reference-Cited by-同舟云学术

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Mechanisms of alkali pH-shifted colour changes in squid (Uroteuthis edulis) subjected to frozen storage

Published:2023-04 Issue: Volume:406 Page:134977
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xu Zheng,Chen Yunyun,Zhou Xuxia,Liu Shulai,Xie Jing,Dai Wangli,Zhu Shichen,Ding Yuting

Funder

Natural Science Foundation of Zhejiang Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Effect of super-chilling storage on maintenance of quality and freshness of swordtip squid (Loligo Edulis);Ando;Food Science and Technology Research,2005

2. Partial characterization of jumbo squid skin pigment extract and its antioxidant potential in a marine oil system;Aubourg;European Journal of Lipid Science and Technology,2016

3. Effect of treating of squid with sodium chloride in combination with oxidising agent on bleaching, physical and chemical changes during frozen storage;Benjakul;Food and Bioprocess Technology,2012

4. Changes in gel characteristics of egg white under strong alkali treatment;Chen;Food Hydrocolloids,2015

5. The structure–function relationships of a natural nanoscale photonic device in cuttlefish chromatophores;Deravi;Journal of The Royal Society Interface,2014

Cited by 2 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. Acid tolerance response of Salmonella during the squid storage and its amine production capacity analysis;Archives of Microbiology;2024-03-04

2. Improving the texture attributes of squid meat (sthenoteuthis oualaniensis) with slight oxidative and phosphate curing treatments;Food Research International;2024-01

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