Cryoprotective additives and cryostabilisation effects on muscle fillets of the freshwater teleost fish Rohu carp (Labeo rohita) during prolonged frozen storage
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference39 articles.
1. TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS
2. Effect of storage temperatures on the formation of disulfides and denaturation of milkfish myosin (Chanos chanos)
3. Proteolytic degradation of myofibrillar components by carp cathepsin L
4. Textural and ultrastructural changes during processing and storage of lightly preserved salmon (Salmo salar) products
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1. Dual cryoprotective and antioxidant effects of young apple polyphenols on myofibrillar protein degradation and gelation properties of bighead carp mince during frozen storage;Journal of Food Science;2023-10-10
2. Use of Hydrocolloids as Cryoprotectant for Frozen Foods;Critical Reviews in Food Science and Nutrition;2016-05-12
3. Effects of Bicarbonate, Xanthan Gum, and Preparation Methods on Biochemical, Physicochemical, and Gel Properties of Nile Tilapia (Oreochomis niloticusLinn) Mince;Journal of Aquatic Food Product Technology;2013-05-04
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