4.3 Review

Recent research on factors influencing the quality of frozen seafood

相关参考文献

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Article Thermodynamics

Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat

Naho Nakazawa et al.

INTERNATIONAL JOURNAL OF REFRIGERATION (2020)

Review Food Science & Technology

Water and Freezing in Food

Osato Miyawaki

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2018)

Article Food Science & Technology

Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

Qingqing Jiang et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2018)

Article Fisheries

Study on the delay of discoloration of frozen skipjack Katsuwonus pelamis meat

Yasuyuki Tsukamasa et al.

NIPPON SUISAN GAKKAISHI (2018)

Article Food Science & Technology

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

Yuanpei Gao et al.

FOOD SCIENCE & NUTRITION (2018)

Article Food Science & Technology

Setting-Freezing-Reheating Procedure Improves the Gel Properties of Frozen Starch-Surimi Gel

Ru Jia et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2018)

Article Food Science & Technology

Muscle structure, sarcomere length and influences on meat quality: A review

Per Ertbjerg et al.

MEAT SCIENCE (2017)

Review Thermodynamics

Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish

I. Tolstorebrov et al.

INTERNATIONAL JOURNAL OF REFRIGERATION (2016)

Article Thermodynamics

The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)

E. Indergard et al.

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID (2014)

Review Food Science & Technology

Impact of freezing and thawing on the quality of meat: Review

Coleen Leygonie et al.

MEAT SCIENCE (2012)

Article Fisheries

Suppression effect of ATP on freeze denaturation of fish myofibrillar protein

YUMI OGATA et al.

NIPPON SUISAN GAKKAISHI (2012)

Article Chemistry, Applied

Effects of different pre-salting methods on protein aggregation during heavy salting of cod fillets

Kristin Anna Thorarinsdottir et al.

FOOD CHEMISTRY (2011)

Review Engineering, Chemical

Superchilling of food: A review

Lilian Daniel Kaale et al.

JOURNAL OF FOOD ENGINEERING (2011)

Article Fisheries

Effects of soaking conditions on water release from thawed jack mackerel meat

Erika Ichisaki et al.

NIPPON SUISAN GAKKAISHI (2011)

Article Food Science & Technology

Phosphate Type Affects the Quality of Injected Catfish Fillets

S. Kin et al.

JOURNAL OF FOOD SCIENCE (2010)

Article Food Science & Technology

Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets

E. Alizadeh et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)

Review Food Science & Technology

Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure

Christine Delbarre-Ladrat et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)

Review Food Science & Technology

Innovative applications of power ultrasound during food freezing processes - a review

L Zheng et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)

Article Fisheries

Freezing of pre-rigor fillets of Atlantic salmon

O Einen et al.

AQUACULTURE (2002)

Article Food Science & Technology

Glycolysis and ATP degradation in cod (Gadus morhua) at subzero temperatures in relation to thaw rigor

G Cappeln et al.

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2001)