Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture-Reference-Cited by-同舟云学术

Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle: Relationship with Functionality and Texture

Published:2005-03-04 Issue:7 Volume:53 Page:2558-2566
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Herrero A. M.¹,Carmona P.¹,García M. L.¹,Solas M. T.¹,Careche M.¹

Affiliation:

1. Instituto del Frío, CSIC, Jose Antonio Novais, 10 Ciudad Universitaria, 28040 Madrid, Spain; Instituto de Estructura de la Materia, CSIC, Serrano, 121, 28006 Madrid, Spain; Centro de Microscopia Electrónica Luis Bru, Universidad Complutense de Madrid, 28040 Madrid, Spain; Departamento de Biología Celular, Facultad de Ciencias Biológicas, Universidad Complutense de Madrid, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0490706

Reference52 articles.

1. Structural Changes of Hake (Merluccius merluccius L.) Fillets: Effects of Freezing and Frozen Storage

2. Raman Spectroscopic Study of Structural Changes in Hake (Merluccius merluccius L.) Muscle Proteins during Frozen Storage

3. Howgate, P. Fish. InFood Microscopy; Vaughan, J. G., Ed.; Academic Press Inc. London, U.K., 1979; pp 343−392.

Cited by 71 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 salt-induced supercooling stability on the quality of chicken breast during supercooled storage;Food Control;2025-02

2. Flaxseed gum based biocomposite film modified with betel leaf extract: A novel packaging material for oxidative stability of meat patties;Meat Science;2024-03

3. Insight into mechanism of quality changes in tilapia fillets during salting from physicochemical and microstructural perspectives;Food Chemistry: X;2023-03

4. The effect of adding eggshell membrane to emulsified meat models in terms of structure, water-holding, and texture;Applied Food Research;2022-12

5. Effects of initial freezing rate on the changes in quality, myofibrillar protein characteristics and myowater status of beef steak during subsequent frozen storage;International Journal of Refrigeration;2022-11