Protein changes in shrimp ( Metapenaeus ensis ) frozen stored at different temperatures and the relation to water‐holding capacity-Reference-Cited by-同舟云学术

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Protein changes in shrimp ( Metapenaeus ensis ) frozen stored at different temperatures and the relation to water‐holding capacity

Published:2021-03-07 Issue:8 Volume:56 Page:3924-3937
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Ji Wenna¹²,Bao Yulong¹^ORCID,Wang Keyu¹²,Yin Liang³,Zhou Peng¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China

2. School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi214122China

3. Haier Smart Technol R&D Co Ltd Qingdao266103China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15009

Reference33 articles.

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

2. Influence of the Freezing Rate on the Rheological and Gelation Properties of Dark Poultry Meat

3. Histological measurements of ice in frozen beef

4. Importance of Frozen Storage Temperature in the Type of Aggregation of Myofibrillar Proteins in Cod (Gadus morhua) Fillets

5. Molecular characterization of a heat shock protein 21 (Hsp21) from red swamp crayfish, Procambarus clarkii in response to immune stimulation

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1. Development of a cabin for fast freezing in a household refrigerator and examination of its effects on the quality characteristics of beef;International Journal of Refrigeration;2024-10

2. Advances and applications in water retention technology for meat and meat products: Status and future research directions;International Journal of Food Science & Technology;2024-03-31

3. Recent advance in high-intensity ultrasound modification of blue food protein: Mechanisms, functional properties and structural alterations;Trends in Food Science & Technology;2024-01

4. Effects of different cooking methods on the edible quality of crayfish (Procambarus clarkii) meat;Food Chemistry Advances;2023-10

5. Effects of Different Freezing Rate and Frozen Storage Temperature on the Quality of Large-Mouth Bass (Micropterus salmoides);Molecules;2023-07-15

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