Tenderization effect of whelk meat using ultrasonic treatment-Reference-Cited by-同舟云学术

Tenderization effect of whelk meat using ultrasonic treatment

Published:2018-08-22 Issue:7 Volume:6 Page:1848-1857
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hu Jiamiao¹²,Ge Shenghan³,Huang Chenying³,Cheung Peter C. K.⁴,Lin Luan¹,Zhang Yi³,Zheng Baodong³,Lin Shaoling¹³^ORCID,Huang Xiujuan³⁵

Affiliation:

1. Fujian Province Key Laboratory for the Development of Bioactive Material from Marine Algae; College of Oceanology and Food Science; Quanzhou Normal University; Quanzhou China

2. Faculty of Health Sciences; University of Macau; Taipa Macau SAR

3. College of Food Science; Fujian Agriculture and Forestry University; Fuzhou China

4. School of Life Sciences; The Chinese University of Hong Kong; Shatin Hong Kong

5. Fujian Saifu Food Inspection Co. Ltd.; Fujian 350011, Fuzhou P.R. China

Funder

Natural Science Foundation of Fujian Province

High-level University Construction Project

Fujian Provincial Key Laboratory

National Natural Science Foundation of China

Special Research Funds for Local Science and Technology Development Guided by Central Government

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.686/fullpdf

Reference28 articles.

1. The effect of level of skin on the quality of chicken frankfurters;Baker;Poultry Science,1968

2. Effects of vacuum packaging conditions on the quality, biochemical changes and the durability of ostrich meat;Brenesselova;Meat Science,2015

3. Fillet texture and muscle structure in brown trout (Salmo trutta) subjected to long-term exercise;Bugeon;Aquaculture Research,2003

4. Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath;Chang;Food Chemistry,2012

5. Deterioration of edible oils during food processing by ultrasound;Chemat;Ultrasonics Sonochemistry,2004

Cited by 15 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. Effect of ultrasonic treatment on the oral processing characteristics of Mianning ham;Frontiers in Nutrition;2024-08-30

2. Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat;Ultrasonics Sonochemistry;2024-07

3. Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles;Ultrasonics Sonochemistry;2024-03

4. Ultrasound and Ultrasonic Imaging in Medicine: Recent Advances;Acoustic Technologies in Biology and Medicine;2023-10-06

5. Effects of Shear Stress Waves on Meat Tenderness: Ultrasonoporation;Foods;2023-06-16