Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage-Reference-Cited by-同舟云学术

Comparison of the Cryoprotective Effects of Trehalose, Alginate, and Its Oligosaccharides on Peeled Shrimp (Litopenaeus Vannamei) During Frozen Storage

Published:2015-02-05 Issue:3 Volume:80 Page:C540-C546
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ma Lu-kai¹,Zhang Bin¹,Deng Shang-gui¹,Xie Chao¹

Affiliation:

1. Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy; Zhejiang Ocean Univ; Zhoushan Zhejiang Province 316000 China

Publisher

Wiley

Subject

Food Science

Reference40 articles.

1. Morphological changes in tilapia muscle following freezing by airblast and liquid nitrogen methods;Chen;Int J Food Sci Technol,1997

2. The role of vitrification in anhydrobiosis;Crowe;Annu Rev Physiol,1998

3. Alginate oligosaccharides: enzymatic preparation and antioxidant property evaluation;Falkeborg;Food Chem,2014

4. The colorimetric determination of phosphorus;Fiske;J Biol Chem,1925

5. Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss);Godiksen;Food Chem,2009

Cited by 90 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 different antioxidants and application methods on the shelf-life of whole, cooked, frozen Northern shrimp (Pandalus borealis);Food Chemistry Advances;2024-12

2. Tandem Mass Tag-based proteomic analysis of protein changes in superchilled crayfish (Procambarus clarkii) presoaked with carrageenan oligosaccharides;Food Chemistry;2024-11

3. Comparative analyses of physicochemical and volatile flavor characteristics in hooked, trawl‐net, and radar‐net hairtail (Trichiurus haumela) muscles during long‐term cryopreservation at −18°C;Food Science & Nutrition;2024-08-23

4. Novel thawing method of ultrasound-assisted slightly basic electrolyzed water improves the processing quality of frozen shrimp compared with traditional thawing approaches;Ultrasonics Sonochemistry;2024-07

5. Effect of Pleurotus eryngii on the Characteristics of Pork Patties during Freezing and Thawing Cycles;Foods;2024-02-05