Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage-Reference-Cited by-同舟云学术

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Differentiation between fresh and frozen‐thawed scallop adductor muscle as raw materials for sashimi during cold storage

Published:2021-11-18 Issue:12 Volume:86 Page:5262-5271
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Niu Yabin¹,Dong Shiliang¹,Shimakage Naoto²,Wei Huamao³,Yu Kefeng⁴,Yuan Chunhong²^ORCID,Takaki Koichi⁵

Affiliation:

1. United Graduate School of Agricultural Sciences Iwate University Morioka Iwate Japan

2. Faculty of Agriculture Iwate University Morioka Iwate Japan

3. College of Food and Pharmaceutical Sciences Ningbo University Ningbo Zhejiang China

4. Sanriku Fisheries Research Center Iwate University Kamaishi Iwate Japan

5. Faculty of Science and Engineering Iwate University Morioka Iwate Japan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15967

Reference45 articles.

1. Effects of previous frozen storage on chemical, microbiological and sensory changes during chilled storage of Mediterranean hake (Merluccius merluccius) after thawing

2. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

3. A convenient easy‐to‐use system for estimating the quality of chilled seafood;Brenner A.;Fish Processing Bulletin,1985

4. Synthesis and degradation of adenosine triphosphate in cod ( Gadus morhua ) at subzero temperatures

5. Effect of enzymatic hydrolysis on characteristics and synergistic efficiency of pectin on emulsifying properties of egg white protein

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1. Influence of pyrophosphate (PPi) and adenosine 5`-triphosphate (ATP) on the conformational stability and ultrastructure of silver carp myofibrillar proteins at low salinity;Food and Humanity;2023-12

2. Microanatomy and behaviour of the date mussel's adductor and foot muscles after chronic exposure to bisphenol A, with inhibition of ATPase enzyme activities and DNA damage;Comparative Biochemistry and Physiology Part C: Toxicology & Pharmacology;2023-09

3. Aging of Greater Amberjack Seriola dumerili Meat Promoted by Low-Temperature Heating;Food and Bioprocess Technology;2023-05-13

4. Effects of flash-boil shucking on biochemical, sensorial and ultrastructural properties of Yesso Scallop (Mizuhopecten yessoensis) adductor muscle during refrigeration;Food Quality and Safety;2023-01-01

5. Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas);Food Quality and Safety;2023-01-01

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