Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi-Reference-Cited by-同舟云学术

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Influence of oscillating uniform magnetic field and iron supplementation on quality of freeze-thawed surimi

Published:2019 Issue:57 Volume:9 Page:33163-33169
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Wang Zhe¹²³⁴⁵,Tan Yinying¹²³⁴⁵,Yang Na¹²³⁴⁵^ORCID,Jin Yamei¹²³⁴⁵,Sun Han¹²³⁴⁵,Xu Xueming¹²³⁴⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. Jiangnan University

3. Wuxi 214122

4. PR China

5. School of Food Science and Technology

Abstract

An oscillating uniform magnetic field was applied during the freezing of surimi.

Funder

National Basic Research Program of China

Jiangsu Agricultural Science and Technology Independent Innovation Fund

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2019/RA/C9RA05365D

Reference31 articles.

1. Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

2. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

3. Effect of gellan incorporation on gel properties of bigeye snapper surimi

4. Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi

5. Effect of pullulan on gel properties of Scomberomorus niphonius surimi

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1. Magnetic field: A non-thermal technology in food processing;Food Control;2024-12

2. The impact of magnetic field-assisted freeze–thaw treatment on the quality of foxtail millet sourdough and steamed bread;Food Chemistry;2024-08

3. Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage;Foods;2024-04-16

4. Effect of Magnetic Field on Frozen Food Quality Characteristics;Food Engineering Reviews;2024-03-05

5. Towards more sustainable surimi gels: Deciphering the hybrid gelation of myofibrillar/plant proteins;Food Hydrocolloids;2024-01

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