Liquid loss in thawed cod—Deconvoluting the effects of freezing‐rate, freezing cycles, frozen storage time, and thawing‐rate through a full factorial design-Reference-Cited by-同舟云学术

Liquid loss in thawed cod—Deconvoluting the effects of freezing‐rate, freezing cycles, frozen storage time, and thawing‐rate through a full factorial design

Published:2021-03-28 Issue:6 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Stormo Svein Kristian¹^ORCID,Skåra Torstein¹^ORCID

Affiliation:

1. Seafood division Nofima AS Tromsø Norway

Funder

Norges Forskningsråd

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13691

Reference27 articles.

1. Quantification and mapping of tissue damage from freezing in cod by magnetic resonance imaging;Anderssen K. E.;Food Control,2020

2. The sequential mobilisation and restoration of energy reserves in tissues of Atlantic cod during starvation and refeeding

3. Freshness Assessment of Thawed and Chilled Cod Fillets Packed in Modified Atmosphere Using Near-infrared Spectroscopy

4. Development of Quality Index Method (QIM) scheme for fresh cod (Gadus morhua) fillets and application in shelf life study

5. Effect of Double Freezing and Subsequent Long-Term Refrozen Storage at −23 °C on the Quality of Inshore Male Capelin (Mallotus villosus)

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1. Effects of radio frequency thawing on the quality characteristics of frozen mutton;Food and Bioproducts Processing;2023-05

2. Weakly supervised semantic segmentation for MRI: exploring the advantages and disadvantages of class activation maps for biological image segmentation with soft boundaries;Scientific Reports;2023-02-13

3. Effects of single-, dual-, and multi-frequency ultrasound-assisted freezing on the muscle quality and myofibrillar protein structure in large yellow croaker (Larimichthys crocea);Food Chemistry: X;2022-10

4. Thaw rigor in Atlantic salmon (Salmo salar) fillets, as affected by thawing rate and frozen storage time;LWT;2022-09