Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus )-Reference-Cited by-同舟云学术

Effects of freezing method on water distribution, microstructure, and taste active compounds of frozen channel catfish (Ictalurus punctatus )

Published:2018-11-14 Issue:1 Volume:42 Page:e12937
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Xu Yanshun¹^ORCID,Song Min¹,Xia Wenshui¹,Jiang Qixing¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu People's Republic of China

Funder

National first-class discipline program of Food Science and Technology

Jiangsu modern fishery Research System

Jiangsu Sanxin Project

Government of Jiangsu Province

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12937/fullpdf

Reference32 articles.

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3. Water and salt distribution in Atlantic salmon (Salmo salar) studied by low-field 1H NMR, 1H and 23Na MRI and light microscopy: Effects of raw material quality and brine salting;Aursand;Journal of Agricultural and Food Chemistry,2009

4. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study;Bertram;Journal of Agricultural and Food Chemistry,2002

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