Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review-Reference-Cited by-同舟云学术

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

Published:2013-12-17 Issue:1 Volume:13 Page:52-61
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comprehensive Reviews in Food Science and Food Safety

Author:

Cheng Jun-Hu¹,Sun Da-Wen¹²,Han Zhong¹,Zeng Xin-An¹

Affiliation:

1. Academy of Contemporary Food Engineering; College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510006 P.R. China

2. Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre; Univ. College Dublin, Natl. Univ. of Ireland; Belfield Dublin 4 Ireland

Publisher

Wiley

Subject

Food Science

Reference80 articles.

1. Food Engineering Interfaces

2. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets;Alizadeh;J Food Sci,2007

3. Impact of freezing process on salt diffusivity of seafood: application to salmon (Salmo salar) using conventional and pressure shift freezing;Alizadeh;Food Bioprocess Technol,2009

4. Texture properties of farmed rainbow trout (Oncorhynchus mykiss): effects of diet, muscle fat content and time of storage on ice;Andersen;J Sci Food Agric,1999

5. A novel tensile test method to assess texture and gaping in salmon fillets;Ashton;J Food Sci,2010

Cited by 273 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. Simulated construction of plant-based fish meat with composite structure via dual-nozzle extrusion 3D printing;Food Physics;2025-09

2. The individual and combined effect of DHA and high-fat diet on flesh quality, antioxidant capacity and myofiber characteristics of grass carp (Ctenopharyngodon idellus);Aquaculture;2025-01

3. The aroma transformation of Japanese sea bass (Lateolabrax japonicas) through endogenous enzyme incubation during the lag phase of attached microorganisms;Food Chemistry;2025-01

4. Comparative evaluation of nutritional quality and flavor characteristics for Micropterus salmoides muscle in different aquaculture systems;Food Chemistry: X;2024-12

5. Evaluation of soybean meal replacement by Clostridium autoethanogenum protein in diets for juvenile grass carp (Ctenopharyngodon idellus);Aquaculture;2024-11