Effects of four multi‐compound freezing medium on the quality of red drum ( <i>Sciaenops ocellatus</i> ) during frozen storage-Reference-Cited by-同舟云学术

Effects of four multi‐compound freezing medium on the quality of red drum ( Sciaenops ocellatus ) during frozen storage

Published:2022-05-02 Issue:7 Volume:57 Page:4400-4410
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhao Xi¹^ORCID,Li Hongyue¹,Cui Fangchao¹,Wang Jinxiang¹^ORCID,Yi Shumin¹,Mi Hongbo¹^ORCID,Lv Yanfang¹,Li Xuepeng¹²^ORCID,Li Jianrong¹

Affiliation:

1. College of Food Science and Technology National R & D Branch Centre for Surimi and Surimi Products Processing Bohai University Jinzhou 121013 China

2. Collaborative Innovation Center of Seafood Deep Processing Dalian Polytechnic University Dalian Liaoning 116034 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.15771

Reference26 articles.

1. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets

2. Water Distribution in Brine Salted Cod (Gadus morhua) and Salmon (Salmo salar): A Low-Field 1H NMR Study

3. Integrated multi-trophic aquaculture of red drum (Sciaenops ocellatus) and sea cucumber (Holothuria scabra): Assessing bioremediation and life-cycle impacts

4. Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

5. Hydroxyl Radical-Stressed Whey Protein Isolate: Chemical and Structural Properties

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