Differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions-Reference-Cited by-同舟云学术

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Differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions

Published:2021-11-03 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:

Chen Zheng¹^ORCID,Feng Aiguo¹^ORCID

Affiliation:

1. School of Food Science and Engineering Hainan University Haikou China

Funder

National Natural Science Foundation of China

Education Department of Hainan Province

Natural Science Foundation of Hainan Province

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16084

Reference46 articles.

1. Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

2. The effects of CS@Fe3O4 nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

3. The quality evaluation method of tilapia fillets stored at 3 and −2°C based on fractal dimension changes

4. The shelf life extension of refrigerated Nemipterus japonicus fillets by chitosan coating incorporated with propolis extract

5. EFFECTS of SHUCKING METHOD ON OPENING, MEAT YIELD and SELECTED QUALITY PARAMETERS of WEST AFRICAN CLAM, GALATEA PARADOXA (BORN)

Cited by 3 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. Quality and microstructure of tilapia fillets (Oreochromis niloticus) subjected to different freezing methods;International Journal of Refrigeration;2024-09

2. Microbial inactivation during hyperbaric storage of food: Current data, impacting factors and the potential of a novel pasteurization methodology;Trends in Food Science & Technology;2023-09

3. Foods and Contaminants Analysis Using Multidimensional Gas Chromatography: An Update of Recent Studies, Technology, and Applications;Analytical Chemistry;2023-01-10

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