The impact of recrystallisation on the freeze‐thaw cycles of red seabream ( Pagrus major ) fillets-Reference-Cited by-同舟云学术

The impact of recrystallisation on the freeze‐thaw cycles of red seabream ( Pagrus major ) fillets

Published:2018-12 Issue:5 Volume:54 Page:1642-1650
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Cao Minjie¹,Wang Jing²,Cao Ailing³,Shiuan David¹,Guan Rongfa⁴,Cai Luyun¹^ORCID,Wang Yanbo⁵

Affiliation:

1. College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products Bohai University Jinzhou 121013 China

2. China Rural Technology Development Center Beijing 100045 China

3. Hangzhou Customs District Hangzhou 310007 China

4. Zhejiang Provincial Key Laboratory of Biometrology and Inspection and Quarantine China Jiliang University Hangzhou 310018 China

5. College of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou 310018 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14039

Reference34 articles.

1. Molecular mobility of fish flesh measured by low-field nuclear magnetic resonance (LF-NMR) relaxation: effects of freeze–thaw cycles

2. Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

3. Ultrasound or microwave vacuum thawing of red seabream (Pagrus major) fillets

4. Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

5. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

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