Rapid and nondestructive determination of qualities in vacuum‐packaged catfish ( Clarias leather ) fillets during slurry ice storage-Reference-Cited by-同舟云学术

Rapid and nondestructive determination of qualities in vacuum‐packaged catfish ( Clarias leather ) fillets during slurry ice storage

Published:2021-01-25 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Cao Leipeng¹^ORCID,Huang Zhenghua¹,Wu Daishe²,Ruan Roger¹³,Liu Yuhuan¹

Affiliation:

1. State Key Laboratory of Food Science and Technology Engineering Research Center for Biomass Conversion Ministry of Education Nanchang University Nanchang China

2. School of Resources, Environmental, and Chemical Engineering Nanchang University Nanchang China

3. Center for Biorefining and Department of Bioproducts and Biosystems Engineering University of Minnesota St. Paul MN USA

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15262

Reference27 articles.

1. A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice

2. Predicting pork quality using Vis/NIR spectroscopy

3. Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze–thaw cycles

4. Chitosan and water-soluble chitosan effects on refrigerated catfish fillet quality

5. Effects of Freshness on the Cook Loss and Shrinkage of Grass Carp (Ctenopharyngodon idellus) Fillets Following Pasteurization

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