Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles-Reference-Cited by-同舟云学术

Comparison of freezing and heating treatment sequence on biochemical properties and flavor of swimming crabs (Portunus Trituberculatus) meat during freeze-thaw cycles

Published:2024-01 Issue: Volume:175 Page:113758
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Yang Jingjing,Huang Peiyuan,Sun Bolun,Yang Wenge,Ou Changrong,Yuan Chunhong,Huang Tao,Wei Huamao^ORCID

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions;Anacleto;LWT - Food Science and Technology,2011

2. Biochemical composition and quality parameters of raw and cooked refrigerated Patagonian Crabmeat (Ovalipes trimaculatus);Dima;Journal of Aquatic Food Product Technology,2020

3. Detection of the end point temperature of thermal denatured protein in fish and chicken meat through SDS-PAGE electrophoresis;Gao;Journal of Ocean University of China,2009

4. The Effect of Multiple Freeze-Thaw Cycles on the Microstructure and Quality of Trachurus murphyi;Hu;Foods,2021

5. Effects of heating processes on changes in ice crystal formation, water holding capacity, and physical properties of surimi gels during frozen storage;Jia;Food Hydrocolloids,2019

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. Quality deterioration of mashed potatoes during the freeze-thaw cycle: From the perspective of moisture and microstructure;Food Chemistry: X;2024-10