Effect of high pressure processing on the physicochemical and sensorial properties of scallop ( Mizuhopecten yessoensis ) during iced storage-Reference-Cited by-同舟云学术

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Effect of high pressure processing on the physicochemical and sensorial properties of scallop ( Mizuhopecten yessoensis ) during iced storage

Published:2021-12-22 Issue:2 Volume:57 Page:1226-1236
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Chen Lihang¹²^ORCID,Jiao Dexin¹²,Yu Xiaona¹²³,Zhu Chen¹²,Sun Ying¹²,Liu Meihong¹²,Liu Huimin¹²

Affiliation:

1. College of Food Science and Engineering Jilin Agricultural University Changchun, Jilin 130118 China

2. National Engineering Laboratory for Wheat and Corn Deep Processing Changchun, Jilin 130118 China

3. College of Life Sciences Jilin Agricultural University Changchun, Jilin 130118 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15505

Reference41 articles.

1. High pressure treatment effects on cod (Gadus morhua) muscle

2. Method 950.46;AOAC,1990

3. Antioxidant active packaging for chicken meat processed by high pressure treatment

4. High‐pressure processing of meat: Molecular impacts and industrial applications

5. A review on high hydrostatic pressure for bivalve mollusk processing: relevant aspects concerning safety and quality

Cited by 6 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. Improving the microbiological safety and quality of aquatic products using nonthermal processing;Comprehensive Reviews in Food Science and Food Safety;2024-05

2. Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus);CIENC RURAL;2024

3. Optimization of high pressure processing parameters to enhance the quality attributes of scallops (Nodipecten nodosus);Ciência Rural;2024

4. Effect of ultra-high pressure on the relationship between endogenous proteases and protein degradation of Yesso scallop (Mizuhopecten yessoensis) adductor muscle during iced storage;Food Chemistry: X;2022-10

5. Shrimp ( Penaeus monodon ) preservation by using chitosan and tea polyphenol coating combined with high‐pressure processing;Food Science & Nutrition;2022-05-28

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