The impact of desmin on texture and water-holding capacity of ice-stored grass carp (Ctenopharyngodon idella) fillet-Reference-Cited by-同舟云学术

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The impact of desmin on texture and water-holding capacity of ice-stored grass carp (Ctenopharyngodon idella) fillet

Published:2016-11-13 Issue:2 Volume:52 Page:464-471
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zang Jinhong¹,Xu Yanshun¹,Xia Wenshui¹,Jiang Qixing¹

Affiliation:

1. State Key Laboratory of Food Science and Technology; School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu 214122 China

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu Province

earmarked fund for China Agriculture Research System (CARS-46)

program of ‘Collaborative innovation center of food safety and quality control in Jiangsu Province’

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13302/fullpdf

Reference41 articles.

1. Calpains-and cathepsins-induced myofibrillar changes in post-mortem fish: impact on structural softening and release of bioactive peptides;Ahmed;Trends in Food Science & Technology,2015

2. Water distribution in brine salted cod (Gadus morhua) and salmon (Salmo salar): a low-field 1H NMR study;Aursand;Journal of Agricultural & Food Chemistry,2008

3. Fillet texture and protease activities in different families of farmed Atlantic salmon (Salmo salar L.);Bahuaud;Aquaculture,2010

4. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Science,2008

5. Ion distribution and protein proteolysis affect water holding capacity of Longissimus thoracis et lumborum in meat of lamb subjected to antemortem exercise;Bond;Meat Science,2007

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