Quality characteristics of shucked crab meat ( Eriocheir sinensis ) processed by high pressure during superchilled storage-Reference-Cited by-同舟云学术

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Quality characteristics of shucked crab meat ( Eriocheir sinensis ) processed by high pressure during superchilled storage

Published:2021-03-17 Issue:4 Volume:45 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Ye Tao¹^ORCID,Chen Xing²,Chen Zhina¹,Liu Rui¹,Wang Yun¹,Lin Lin³⁴⁵^ORCID,Lu Jianfeng³⁴⁵

Affiliation:

1. School of Bioengineering Huainan Normal University Huainan China

2. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi China

3. School of Food and Biological Engineering Hefei University of Technology Hefei China

4. Key Laboratory for Agricultural Products Processing of Anhui Province Hefei University of Technology Hefei China

5. Engineering Research Center of Bio‐Process Ministry of Education Hefei University of Technology Hefei China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13708

Reference43 articles.

1. Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

2. Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

3. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

4. Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat

5. The effectiveness of clove extracts in the inhibition of hydroxyl radical oxidation-induced structural and rheological changes in porcine myofibrillar protein

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3. The effects of pressure-based processing technologies on protein oxidation;Food Bioscience;2024-06

4. Emerging technologies in seafood processing: An overview of innovations reshaping the aquatic food industry;Comprehensive Reviews in Food Science and Food Safety;2023-12-19

5. Pilot Scale Assessment of High-Pressure Processing (HPP) to Enhance Microbiological Quality and Shelf Life of Fresh Ready-to-Eat (RTE) Blue Crab Meat;Microorganisms;2023-12-02

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