Low‐temperature steaming improves eating quality of whitefish-Reference-Cited by-同舟云学术

Low‐temperature steaming improves eating quality of whitefish

Published:2020-07-14 Issue:5 Volume:51 Page:830-840
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Wang Kexin¹,Lin Xiaoyu¹,Zhao Wenyu¹,Fan Xinru¹,Yu Wanying¹,Ma Zhuang²,Yu Chenxu¹³,Dong Xiuping¹^ORCID

Affiliation:

1. National Engineering Research Center of Seafood, Collaborative Innovation Center of Provincial and Ministerial Co‐construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, School of Food Science and Technology Dalian Polytechnic University Dalian China

2. Xinjiang Saihu Fishery Technology Develop. Co., Ltd., Bagedahl Town Industrial Park Wenquan County, Xinjiang Bozhou China

3. Department of Agricultural and Biosystems Engineering Iowa State University Ames Iowa USA

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12540

Reference40 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure

2. Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing

3. Thermal Denaturation of Hake (Merluccius hubbsi) Myofibrillar Proteins. A Differential Scanning Calorimetric and Electrophoretic Study