Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp ( Ctenopharyngodon idellus ) surimi-Reference-Cited by-同舟云学术

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Effects of ozone water rinsing on protein oxidation, color, and aroma characteristics of grass carp ( Ctenopharyngodon idellus ) surimi

Published:2021-08-02 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Liu Cikun¹²,Li Wenxie¹,Lin Boyan¹,Yi Shumin¹^ORCID,Ye Beibei¹,Mi Hongbo¹,Li Jianrong¹,Wang Jinxiang¹,Li Xuepeng¹^ORCID

Affiliation:

1. National R & D Branch Centre for Surimi and Surimi Products Processing College of Food Science and Technology Bohai University Jinzhou China

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

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15811

Reference61 articles.

1. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

2. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

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

4. Technical note: A simplified procedure for myofibril hydrophobicity determination

5. Decoloration and Gel-forming Ability of Horse Mackerel Mince by Air-flotation Washing

Cited by 20 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of ozone oxidation on gastrointestinal digestion and absorption characteristics of silver carp (Hypophthalmichthys molitrix) surimi gels in vitro;Food Research International;2024-09

2. Ozonation effects on structural and functional characteristics of starch;Future Foods;2024-06

3. Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality;Food Biophysics;2024-05-11

4. Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms;LWT;2024-05

5. Effects of different heat-induced setting methods on the structural stability and properties of 3D-printed surimi gels;LWT;2024-04

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