Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia ( Oreochromis mossambicus ) meat products-Reference-Cited by-同舟云学术

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Effect of citric acid on physicochemical properties and protein structure of low‐salt restructured tilapia ( Oreochromis mossambicus ) meat products

Published:2020-09-17 Issue:4 Volume:101 Page:1636-1645
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Gu Zhipeng¹²,Liu Shuhui¹²,Duan Zhouwei³,Kang Rui⁴,Zhao Meihui²,Xia Guanghua¹²⁵⁶^ORCID,Shen Xuanri¹²⁵⁶

Affiliation:

1. Hainan Engineering Research Center of Aquatic Resources Efficient Utilization in South China Sea Hainan University Haikou China

2. College of Food Science and Technology Hainan University Haikou China

3. Institute of Processing & Design of Agroproducts Hainan Academy of Agricultural Science Haikou China

4. Hainan Institute for Food Control Haikou China

5. Key Laboratory of Food Nutrition and Functional Food of Hainan Province Haikou China

6. Engineering Research Center of Utilization of Tropical Polysaccharide Resources Ministry of Education Haikou China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10784

Reference37 articles.

1. Evaluation and Selection of Appropriate Reference Genes for Real-Time Quantitative PCR Analysis of Gene Expression in Nile Tilapia (Oreochromis niloticus) during Vaccination and Infection

2. Quality assessment of Nile tilapia and hybrid sorubim oils during low temperature storage

3. Ready-to-eat products elaborated with mechanically separated fish meat from waste processing: challenges and chemical quality

4. Treatments of tilapia ( Oreochromis niloticus ) using nitric oxide for quality improvement: Establishing a potential method for large-scale processing of farmed fish

5. Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

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2. Salt reduction in food products: A systematic review of clean-label ingredients and non-thermal technologies;Trends in Food Science & Technology;2024-11

3. Diversified Techniques for Restructuring Meat Protein-Derived Products and Analogues;Foods;2024-06-20

4. pH-regulated Tannic acid and soybean protein isolate adhesive for enhanced performance in plant-based meat analogues;Food Research International;2024-06

5. Inactivation of Salmonella Typhimurium, Escherichia coli, and Staphylococcus aureus in Tilapia Fillets (Oreochromis niloticus) with Lactic and Peracetic Acid through Fogging and Immersion;Foods;2024-05-14

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