Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage-Reference-Cited by-同舟云学术

Understanding the influence of carrageenan oligosaccharides and xylooligosaccharides on ice-crystal growth in peeled shrimp (Litopenaeus vannamei) during frozen storage

Published:2018 Issue:8 Volume:9 Page:4394-4403
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Zhang Bin¹²³⁴⁵^ORCID,Zhang Xiao-li¹²³⁴⁵,Shen Chun-lei¹²³⁴⁵,Deng Shang-gui¹²³⁴⁵

Affiliation:

1. Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province

2. College of Food Science and Pharmacy

3. Zhejiang Ocean University

4. Zhoushan

5. 316022 P. R. China

Abstract

Cryoprotective saccharides are widely accepted antifreeze additives that reduce thawing loss, maintain texture, and retard protein denaturation in frozen seafood.

Funder

Natural Science Foundation of Zhejiang Province

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C8FO00364E

Reference40 articles.

1. Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp (Litopenaeus vannamei) during long-term frozen storage

2. The effect of glaze uptake on storage quality of frozen shrimp

3. Cryoprotective roles of trehalose and alginate oligosaccharides during frozen storage of peeled shrimp ( Litopenaeus vannamei )