Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill ( <i>Euphausia superba</i> ) during refrigerated storage-Reference-Cited by-同舟云学术

Changes in the autolysis level, muscle stability and myofibrillar protein properties of Antarctic krill ( Euphausia superba ) during refrigerated storage

Published:2022-10-31 Issue:12 Volume:57 Page:7829-7839
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zheng Yao¹²^ORCID,Ping Zeyu¹³,Xu Yang¹²,Li Xueying¹,Guo Quanyou¹²

Affiliation:

1. East China Sea Fisheries Research Institute Chinese Academy of Fishery Sciences Shanghai 200090 China

2. Key Laboratory of Oceanic and Polar Fisheries Ministry of Agriculture and Rural Affairs Shanghai 200090 China

3. School of Health Science and Engineering University of Shanghai for Science and Technology Shanghai 200093 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16133

Reference37 articles.

1. Effect of Delayed Icing on the Quality of White Shrimp (Litopenaeus vannamei ) during Chilled Storage

2. Proteolysis and Its Control Using Protease Inhibitors in Fish and Fish Products: A Review

3. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

4. Effect of Heat Treatment at Different Stages of Rigor on the Quality of Pacific White Shrimp (Litopenaeus vannamei)

5. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

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