Studies on the Control of the Denaturation of the Fish Muscle Proteins during Frozen Storage-II-Reference-Cited by-同舟云学术

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Studies on the Control of the Denaturation of the Fish Muscle Proteins during Frozen Storage-II

Published:1971 Issue:11 Volume:37 Page:1115-1122
ISSN:1349-998X
Container-title:NIPPON SUISAN GAKKAISHI
language:en
Short-container-title:NIPPON SUISAN GAKKAISHI

Author:

NOGUCHI Satoshi,MATSUMOTO Juichiro J.

Publisher

Japanese Society of Fisheries Science

Subject

Aquatic Science

Cited by 33 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. Study on the interactions between the screened polyphenols and Penaeus vannamei myosin after freezing treatment;International Journal of Biological Macromolecules;2022-09

2. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince;Food Chemistry;2018-01

3. Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products;Food Science and Technology Research;2017

4. Preceding actin denaturation accelerates myosin denaturation in tilapia myofibrils in frozen storage;Fisheries Science;2016-07-25

5. Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin;Fisheries Science;2014-12-25

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