Research progress on quality deterioration mechanism and control technology of frozen muscle foods
Author:
Affiliation:
1. College of Food Science Northeast Agricultural University Harbin Heilongjiang China
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13040
Reference262 articles.
1. Calpains- and cathepsins-induced myofibrillar changes in post-mortem fish: Impact on structural softening and release of bioactive peptides
2. A COMPARATIVE STUDY ON THE PHYSICOCHEMICAL, FUNCTIONAL AND PROTEIN ELECTROPHORETIC PATTERN OF OSTRICH MEAT AND BEEF DURING FROZEN STORAGE
3. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
4. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat
5. Lipid oxidation in meat: mechanisms and protective factors – a review
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