4.6 Article

Differentiation between fresh and frozen-thawed scallop adductor muscle as raw materials for sashimi during cold 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。
Review Food Science & Technology

Possible food safety hazards of ready-to-eat raw fish containing product (sushi, sashimi)

Jozsef Lehel et al.

Summary: With the increasing consumption of raw fish globally, there is a need for stricter regulations to monitor and control the potential biological and chemical hazards that may be present to ensure public health and safety.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

Review Food Science & Technology

The importance of ATP-related compounds for the freshness and flavor of post-mortem fish and shellfish muscle: A review

Hui Hong et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Review Food Science & Technology

Myosin Denaturation Study for the Quality Evaluation of Fish Muscle-based Products

Kunihiko Konno

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2017)

Review Food Science & Technology

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

Jun-Hu Cheng et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)

Review Food Science & Technology

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

Coleen Leygonie et al.

MEAT SCIENCE (2012)

Article Chemistry, Applied

Freshness assessment of ray fish stored in ice by biochemical, chemical and physical methods

V. M. Ocano-Higuera et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Changes in the ultrastructure and texture of prawn muscle (Macrobrachuim rosenbergii) during cold storage

S. Pornrat et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (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)

Article Food Science & Technology

Triangle tests indicate that irrigation timing affects fresh cabbage sensory quality

TJK Radovich et al.

FOOD QUALITY AND PREFERENCE (2004)

Article Food Science & Technology

Preservation of scallop adductor muscle in oxygenated artificial seawater

N Seki et al.

JOURNAL OF FOOD SCIENCE (2004)

Article Food Science & Technology

Quality index method developed for raw gilthead seabream (Sparus aurata)

A Huidobro et al.

JOURNAL OF FOOD SCIENCE (2000)