Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker ( <scp> <i>Pseudosciaena crocea</i> </scp> )-Reference-Cited by-同舟云学术

Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker ( Pseudosciaena crocea )

Published:2022-08-18 Issue:1 Volume:103 Page:349-360
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Chu Yuanming¹²,Ding Zhaoyang¹²³⁴^ORCID,Yang Dazhang¹²³⁴,Xie Jing¹²³⁴⁵^ORCID

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai China

2. National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China

3. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai Ocean University Shanghai China

4. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation Shanghai Ocean University Shanghai China

5. Collaborative Innovation Center of Seafood Deep Processing Ministry of Education Dalian China

Funder

Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.12148

Reference40 articles.

1. Combining ozone and slurry ice treatment to prolong the shelf-life and quality of large yellow croaker (Pseudosciaena crocea)