Impact of frozen storage on physicochemical parameters and quality changes in cooked crayfish
Author:
Funder
Key Technology Research and Development Program of Shandong
Publisher
Elsevier BV
Reference53 articles.
1. The effect of gamma-poly glutamic acid as a cryoprotectant on crayfish physicochemical and texture properties during frozen storage;Abdelnaby;LWT,2023
2. The influence of γ-PGA on the quality of cooked frozen crayfish during temperature fluctuations;Abdelnaby;Food Chem.,2024
3. Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp;Gao;J. Food Eng.,2019
4. Impact of a novel cryoprotectant blend on the sensory quality of frozen lobster (Homarus americanus);English;J. Food Sci.,2019
5. Quality parameters of processed clusters of red king crab (Paralithodes camtschaticus) - effects of live holding at 5 and 10 °C up to 92 days without feeding;Lorentzen;Food Control,2019
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