Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage-Reference-Cited by-同舟云学术

Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage

Published:2016-05-11 Issue:1 Volume:41 Page:e12794
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Osuna-Amarillas Pablo Sergio¹,Márquez-Ríos Enrique²,Rouzaud-Sandez Ofelia²,Suarez-Jiménez Guadalupe Miroslava³,Cota-Arriola Octavio⁴,Ocaño-Higuera Victor Manuel³,Arvizu-Flores Aldo Alejandro³,Torres-Arreola Wilfrido²

Affiliation:

1. Departamento de Nutrición Humana; Universidad Estatal de Sonora, Unidad Académica Navojoa, Carretera a Huatabampo km 6.5; Navojoa, Sonora México

2. Departamento de Investigación y Posgrado en Alimentos; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo, Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico

3. Departamento de Ciencias Químico Biológicas; Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n. Apdo. Postal 1658, C.P. 83000 Col. Centro; Hermosillo, Sonora Mexico

4. Departamento de Ingeniería Ambiental; Universidad Estatal de Sonora, Unidad Académica Hermosillo, Ley Federal del Trabajo S/N; Hermosillo, Sonora México

Funder

Consejo Nacional de Ciencia y Tecnolog

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12794/fullpdf

Reference40 articles.

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4. Elucidation of the effect of formaldehyde and lipids on frozen stored cod collagen by FT-raman spectroscopy and differential scanning calorimetry;Badii;J. Agric. Food Chem.,2003

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