The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets-Reference-Cited by-同舟云学术

The differential effects of endogenous cathepsin and microorganisms on changes in the texture and flavor substances of grouper (Epinephelus coioides) fillets

Published:2020 Issue:18 Volume:10 Page:10764-10775
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Zhang Xicai¹²³⁴⁵^ORCID,Xie Jing¹²³⁴⁵

Affiliation:

1. College of Food Science & Technology

2. Shanghai Ocean University

3. Shanghai 201306

4. China

5. Shanghai Engineering Research Center of Aquatic Product Processing and Preservation

Abstract

This study reveals the different effects of endogenous proteases and microorganisms on the texture and flavor of grouper muscles.

Funder

National Natural Science Foundation of China

Science and Technology Commission of Shanghai Municipality

China Agricultural Research System

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/RA/D0RA01028F

Reference47 articles.

1. Dietary lipid and carbohydrate interactions: implications on growth performance, feed utilization and non-specific immunity in hybrid grouper (Epinephelus fuscoguttatus ♀ × E. lanceolatus ♂)

2. An overview of current status of cold chain in China

3. Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

4. Inhibitory effects of chitosan-based coatings on endogenous enzyme activities, proteolytic degradation and texture softening of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C

5. Effects of refrigerated storage on the microstructure and quality of Grouper (Epinephelus coioides) fillets

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