Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof-Reference-Cited by-同舟云学术

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Influence of high-pressure processing on quality attributes of haddock and mackerel minces during frozen storage, and fishcakes prepared thereof

Published:2020-01 Issue: Volume:59 Page:102236
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Cropotova Janna,Mozuraityte Revilija,Standal Inger Beate,Ojha Shikha,Rustad Turid,Tiwari Brijesh

Funder

JPI project ProHealth

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference57 articles.

1. Effect of combined application of high pressure treatment and modified atmospheres on the self life of fresh Atlantic salmon;Amanatidou;Innovative Food Science & Emerging Technologies,2000

2. Relation between protein extractability and free fatty acid production in cod muscle aged in ice;Anderson;Journal of the Fisheries Research Board of Canada,1968

3. Reduction of salt in haddock mince: Effect of different salts on the solubility of proteins;Andreetta-Gorelkina;Journal of Aquatic Food Product Technology,2016

4. Official Methods of Analysis of AOAC. USA: Association of Official Analytical Chemist;AOAC,2005

5. Effect of high pressure processing on the preservation of frozen and re-thawed sliced cod (Gadus morhua) and salmon (Salmo salar) fillets;Arnaud;High Pressure Research,2018

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