TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS-Reference-Cited by-同舟云学术

TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS

Published:1979-05 Issue:3 Volume:44 Page:661-667
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

GILL T. A.,KEITH R. A.,LALL B. SMITH

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb08470.x/fullpdf

Reference22 articles.

1. Decomposition of trimethylamine oxide and changes in protein extractability during frozen storage of minced and intact hake (Merluccius productus) muscle

2. E. Billnski, Y.C. Law, and R.E.E. Jonas, 1977 . Objective measurement and control of the firmness of canned herring. Fisheries and Marine Service , Technical ReportNo. 727.

3. Metal-catalyzed lipid oxidation and changes of proteins in fish

4. Effects of Formaldehyde on Salt Extractable Proteins of Gadoid Muscle

5. Protein Instability In Frozen Storage Induced In Minced Muscle of Flatfishes By Mixture With Muscle of Red Hake

Cited by 128 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. Digestion of preserved and unpreserved fish intestines for microplastic analysis with emphasis on quality assurance;Journal of Cellular Biotechnology;2022-11-10

2. Heat penetration characteristics and quality of ready‐to‐eat shrimp in masala ( Litopenaeus vannamei ) in flexible retortable pouches;Journal of Food Processing and Preservation;2021-03-16

3. SELECTED QUALITY ATTRIBUTES OF FROZEN FARMED GIANT GROUPER (EPINEPHELUS LANCEOLATUS) AS A FUNCTION OF STORAGE TEMPERATURE;J MAR SCI TECH-TAIW;2019

4. Effects of Freezing and Frozen Storage on Protein Functionality and Texture of Some Cephalopod Muscles;Journal of Aquatic Food Product Technology;2018-01-05

5. Pacific whiting frozen fillets as affected by postharvest processing and storage conditions;Food Chemistry;2016-06