Effects of superchilling on quality of crayfish ( Procambarus clarkii ): water migration, biogenic amines accumulation, and nucleotides catabolism-Reference-Cited by-同舟云学术

Effects of superchilling on quality of crayfish ( Procambarus clarkii ): water migration, biogenic amines accumulation, and nucleotides catabolism

Published:2021-11-08 Issue:1 Volume:57 Page:506-515
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Qin Lerong¹,Wu Yuxin¹,Chen Jiwang¹²³,Xia Wenshui¹⁴^ORCID,Liao E¹²³^ORCID,Wang Haibin¹²³^ORCID

Affiliation:

1. College of Food Science and Engineering Wuhan Polytechnic University Wuhan 430023 China

2. Ministry of Education and Hubei Key Laboratory for Processing and Transformation of Agricultural Products Wuhan Polytechnic University Wuhan 430023 China

3. National R&D Center for Se‐rich Agricultural Products Processing Technology Wuhan Polytechnic University Wuhan 430023 China

4. School of Food Science and Technology Jiangnan University Wuxi 214122 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15438

Reference29 articles.

1. Biogenic and volatile amine-related qualities of three popular fish species sold at Kuwait fish markets

2. Active exopolysaccharides based edible coatings enriched with red seaweed (Gracilaria gracilis) extract to improve shrimp preservation during refrigerated storage

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4. Smart colorimetric sensing films with high mechanical strength and hydrophobic properties for visual monitoring of shrimp and pork freshness

5. Postmortem nucleotide degradation in turbot mince during chill and partial freezing storage

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