Effects of Precooling with Slurry Ice on the Quality and Microstructure of Anglerfish (Lophius americanus ) Liver-Reference-Cited by-同舟云学术

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Effects of Precooling with Slurry Ice on the Quality and Microstructure of Anglerfish (Lophius americanus ) Liver

Published:2015-02-10 Issue:1 Volume:39 Page:3-10
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Lin H-M.¹,Deng S-G.¹,Huang S-B.¹,Guo H.¹

Affiliation:

1. Department of Aquatic Product Processing and Storage; College of Food and Pharmacy; Zhejiang Ocean University; Zhoushan 316000 China

Funder

National Natural Science Foundation of China

National Key Technologies R & D Program of China during the 12th Five-Year Plan Period

Public Science And Technology Research Funds Projects of Ocean

International S&T Cooperation Program of China

Research Foundation for Zhejiang Ocean University

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12193/fullpdf

Reference30 articles.

1. Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure;Aaslyng;Food Qual. Preference,2003

2. Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with an antimelanosic agent on enzymatic browning;Aubourg;Food Chem.,2007

3. Total, non-volatile free fatty acids as a freshness index for hake (Merluccius hubbsi) stored in ice;Barassi;J. Sci. Food Agric.,2006

4. Present and future applications of ice slurries;Bellas;Int. J. Refrigerat.,2005

5. Effects of using slurry ice on the microbiological, chemical and sensory assessments of aquacultured sea bass (Dicentrarchus labrax) stored at 4 C;Cakli;Eur. Food Res. Technol.,2006

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4. A Novel Strategy for Accelerating Pumpable Ice Slurry Production with Ozone Micro–Nano Bubbles and Extending the Shelf Life of Larimichthys polyactis;Foods;2023-05-31

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