4.5 Article

Quality characteristics of shucked crab meat (Eriocheir sinensis) processed by high pressure during superchilled storage

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

Effect of high pressure processing, allyl isothiocyanate, and acetic acid stresses on Salmonella survivals, storage, and appearance color in raw ground chicken meat

Hui-Erh Chai et al.

Summary: High pressure processing combined with food-grade antimicrobials, such as AITC and AA, shows promise in reducing foodborne pathogens in the meat industry. The addition of AITC and AA demonstrates a synergistic effect on the reduction of Salmonella. Factors like pressure level, operation time, and concentrations of AITC and AA significantly impact color and Salmonella survival in ground chicken meat.

FOOD CONTROL (2021)

Article Food Science & Technology

Tenderness and histochemistry of muscle tissues from Eriocheir sinensis

Long Zhang et al.

FOOD BIOSCIENCE (2020)

Review Agriculture, Multidisciplinary

Effect of low-temperature preservation on quality changes in Pacific white shrimp, Litopenaeus vannamei: a review

Chuang Pan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)

Review Food Science & Technology

Effect of high-pressure processing on characteristics of flexible packaging for foods and beverages

Luis Marangoni Junior et al.

FOOD RESEARCH INTERNATIONAL (2019)

Article Biochemistry & Molecular Biology

Biochemical changes of Coregonus peled myofibrillar proteins isolates as affected by HRGS oxidation system

Xiaorong Deng et al.

JOURNAL OF FOOD BIOCHEMISTRY (2019)

Review Food Science & Technology

Emerging and potential technologies for facilitating shrimp peeling: A review

Tem Thi Dang et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Food Science & Technology

Characterization of microbial community in high-pressure treated oysters by high-throughput sequencing technology

Cao Rong et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2018)

Article Food Science & Technology

Myofibrillar protein oxidation affects filament charges, aggregation and water-holding

Yulong Bao et al.

MEAT SCIENCE (2018)

Article Food Science & Technology

Effects of high pressure processing on protein fractions of blue crab (Callinectes sapidus) meat

M. A. Martinez et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2017)

Article Food Science & Technology

The effects of superchilling with modified atmosphere packaging on the physicochemical properties and shelf life of swimming crab

Bowen Sun et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)

Review Food Science & Technology

Effect of high pressure on fish meat quality - A review

Fabiano Alves de Oliveira et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

Article Food Science & Technology

Changes in the quality of superchilled rabbit meat stored at different temperatures

Yang Lan et al.

MEAT SCIENCE (2016)

Article Food Science & Technology

Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

J. Bindu et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)

Review Food Science & Technology

Protein oxidation in muscle foods: A review

Marianne N. Lund et al.

MOLECULAR NUTRITION & FOOD RESEARCH (2011)

Article Food Science & Technology

Effect of high pressure (HP) on the quality and shelf life of red mullet (Mullus surmelutus)

Nuray Erkan et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)

Article Food Science & Technology

Biogenic and volatile amines in Chinese mitten crab (Eriocheir sinensis) stored at different temperatures

Yanshun Xu et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Chemistry, Applied

Quality changes during superchilled storage of cod (Gadus morhua) fillets

A. S. Duun et al.

FOOD CHEMISTRY (2007)