Fresh keeping mechanism of <i>Fenneropenaeus chinensis</i> by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes-Reference-Cited by-同舟云学术

Fresh keeping mechanism of Fenneropenaeus chinensis by ultrasound‐assisted immersion freezing: Effects on microstructure and quality changes

Published:2022-06-27 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hu Zhiheng¹²,Chin Yaoxian¹,Huang Jiangyin¹²,Zhou Jiaying¹²,Li Gaoshang¹²,Pei Zhisheng¹,Shang Wenhui¹,Hu Yaqin¹^ORCID,Yuan Chunhong³^ORCID,Chen Jianchu²^ORCID

Affiliation:

1. Marine Food Engineering Technology Research Center Of Hainan Province, Collaborative Innovation Center of Marine Food Deep Processing College of Food Science and Engineering, Hainan Tropical Ocean University, Yazhou Bay Innovation Institute Sanya China

2. National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro‐Food Processing, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology College of Biosystems Engineering and Food Science, Fuli Institute of Food Science, Zhejiang University Hangzhou China

3. Department of Food Production and Environmental Management, Faculty of Agriculture Iwate University Morioka Japan

Funder

National Natural Science Foundation of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16816

Reference41 articles.

1. Effect of Antioxidants, Citrate, and Cryoprotectants on Protein Denaturation and Texture of Frozen Cod (Gadus morhua)

2. Characterization of ATPases in the gill of freshwater mussel (Unio tigridis) and effects of ionic and nanoparticle forms of aluminium and copper

3. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

4. Modeling quality changes in Pacific white shrimp ( Litopenaeus vannamei ) during storage: Comparison of the Arrhenius model and Random Forest model

5. Oxidation of lipid and protein in horse mackerel (Trachurus trachurus) mince and washed minces during processing and storage

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