An in‐situ method to track the quality change of frozen surimi as a whole: Multi‐molecular infrared spectroscopy in combination with LF‐NMR-Reference-Cited by-同舟云学术

An in‐situ method to track the quality change of frozen surimi as a whole: Multi‐molecular infrared spectroscopy in combination with LF‐NMR

Published:2021-10-31 Issue:12 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Gao Ming‐Hui¹²,Xie Jun¹²,Yao Hui¹²,Yan Yu¹,Li Fei‐Li¹²,Wang Song¹²,Shi Wen‐Zheng¹³⁴⁵,Lu Ying¹³⁴⁵,Deng Shang‐Gui⁶,Xu Chang‐Hua¹³⁴⁵^ORCID

Affiliation:

1. College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China

2. Shanghai Qinpu Biotechnology Pte Ltd Shanghai China

3. Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China

4. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China

5. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China

6. College of Food and Pharmacy Zhejiang Ocean University Zhoushan China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16055

Reference24 articles.

1. Water Uptake, Protein Solubility, and Protein Changes of Cod Mince Stored on Ice as Affected by Polyphosphates

2. Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants

3. Rapid determination and chemical change tracking of benzoyl peroxide in wheat flour by multi-step IR macro-fingerprinting

4. Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage

5. Rapid identification of edible oil species using supervised support vector machine based on low-field nuclear magnetic resonance relaxation features

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