Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration-Reference-Cited by-同舟云学术

Study on nucleotide, myofibrillar protein biochemical properties and microstructure of freeze-dried scallop striated muscle during storage and rehydration

Published:2022-08 Issue: Volume:158 Page:111461
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wei Huamao,Golam Rasul Md.,Sun Zhongqi,Yang Wenge,Huang Tao,Yamashita Tetsuro,Takaki Koichi,Yuan Chunhong

Funder

Iwate University

Ningbo University

Japan Society for the Promotion of Science

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference39 articles.

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2. Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat;Aksoy;Foods,2019

3. Effect of inhabited sea area on meat firmness and its post-mortem change in chub mackerel during chilled storage;Ando;Fisheries Science,2002

4. On the Acid Soluble Nucleotides of the Freeze-Dried Muscle of Some Marine Invertebrates;Arai;Japan Society of Nutrition and Food Science,1968

5. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Research International,2003

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