The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea)-Reference-Cited by-同舟云学术

The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea)

Published:2024-01 Issue: Volume:175 Page:113657
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Chu Yuanming,Ding Zhaoyang,Xie Jing^ORCID

Funder

National Key Research and Development Program of China

Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021

2. Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 oC) storage by spiral freezing;Chu;CyTA - Journal of Food,2021

3. Exploration of the evolution and production of volatile compounds in grouper (Epinephelus coioides) during cold storage;Chu;Food Bioscience,2023

4. Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker ( Pseudosciaena crocea );Chu;Journal of the Science of Food and Agriculture,2022

5. Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea);Chu;Journal of Food Science,2022

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1. Effect of sodium alginate‐locust bean gum ice glazing containing different antioxidants on quality of mackerel (Pneumatophorus japonicus) during frozen storage;International Journal of Food Science & Technology;2024-07-02

2. Effects of slightly acidic electrolyzed water and ginger (Zingiber officinale Roscoe) juice on the quality and myofibrillar protein structure of silver carp (Hypophthalmichthys molitrix) fillets during cold storage;LWT;2024-07