Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna ( Thunnus tonggol ) myofibrillar proteins-Reference-Cited by-同舟云学术

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna ( Thunnus tonggol ) myofibrillar proteins

Published:2019-06-14 Issue:11 Volume:99 Page:5083-5091
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Li Xiu‐xia¹,Sun Pan¹^ORCID,Ma Yingying¹,Cai Luyun¹^ORCID,Li Jian‐rong¹

Affiliation:

1. Food Safety Key Laboratory of Liaoning Province, National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial UniversitiesCollege of Food Science and Technology, Bohai University Jinzhou Liaoning China

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9752

Reference54 articles.

1. Genetic homogeneity in longtail tunaThunnus tonggol(Bleeker, 1851) from the northwest coast of India inferred from direct sequencing analysis of the mitochondrial DNA D-loop region

2. Storage stability and quality of polyunsaturated fatty acid rich oil fraction from Longtail tuna (Thunnus tonggol) head using supercritical extraction

3. Effects of age on growth in Atlantic bluefin tuna (Thunnus thynnus)

4. Changes of proximate and fatty acid compositions of the dorsal and ventral ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis with the growth

5. Fatty acid compositions of fish oil extracted from different parts of Indian mackerel (Rastrelliger kanagurta) using various techniques of supercritical CO2 extraction

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