Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting-Reference-Cited by-同舟云学术

Effects of frozen storage temperature on the quality and oxidative stability of bigeye tuna flesh after light salting

Published:2022-02-22 Issue:5 Volume:57 Page:3069-3077
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Jiang Qingqing¹²^ORCID,Du Yufan¹,Nakazawa Naho²,Hu Yaqin³,Shi Wenzheng¹,Wang Xichang¹,Osako Kazufumi²,Okazaki Emiko²

Affiliation:

1. Department of Food Science and Technology Shanghai Engineering Research Center of Aquatic Product Processing & Preservation Shanghai Ocean University Shanghai 201306 China

2. Department of Food Science and Technology Tokyo University of Marine Science and Technology Tokyo 108‐8477 Japan

3. College of Food Science and Technology Hainan Tropical Ocean University Sanya 572022 China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15636

Reference30 articles.

1. Influence of cod freshness on the salting, drying and desalting stages

2. Release of Nisin from Methylcellulose-Hydroxypropyl Methylcellulose Film Formed on Low-density Polyethylene Film

3. Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review

4. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

5. Myoglobin and lipid oxidation interactions: Mechanistic bases and control

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