4.7 Article

Effects of ultra high pressure-magnetic field treatment on protein properties and quality characteristics of stored shrimp (Litopenaeus Vannamei)

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

Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

Lihang Chen et al.

Summary: High-pressure processing delayed microbial growth and reduced TVB-N values of shrimp, but did not completely inhibit enzyme activity and promoted denaturation of myofibrillar proteins. Water-holding capacity and protein solubility were affected by HPP, but mechanical properties remained stable in 500 MPa-treated samples due to changes in water phase state and distribution.

FOOD CONTROL (2022)

Article Food Science & Technology

Inactivation of microbial loads and retardation of quality loss in Asian hard clam (Meretrix lusoria) using high-hydrostatic-pressure processing during refrigerated storage

Chung-Saint Lin et al.

Summary: The study found that high pressure processing on Asian hard clam significantly increased expanding rate and moisture content, maintained shell integrity, and reduced bacterial loads. The high pressure processing of 400 MPa for more than 3 minutes can significantly extend the shelf-life of hard clams under refrigerated conditions.

FOOD CONTROL (2022)

Article Chemistry, Applied

Effects of antioxidants on the texture and protein quality of ready-to-eat abalone muscles during storage

Man-Man Yu et al.

Summary: This study investigates the mechanism of texture deterioration and nutrient loss in ready-to-eat abalone muscles during storage, and the effects of antioxidants and pro-oxidants. Protein oxidation and degradation were found to be the main causes of texture deterioration and nutrient loss. Adding antioxidants and eliminating pro-oxidants effectively prevented these problems.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2022)

Review Fisheries

Relationship between lipid and protein oxidation in fish

Nima Hematyar et al.

AQUACULTURE RESEARCH (2019)

Article Agriculture, Multidisciplinary

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

Qingquan Fu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2019)

Article Chemistry, Applied

Effect of pulsed light treatments on quality and antioxidant properties of fresh-cut strawberries

Karina R. Avalos-Llano et al.

FOOD CHEMISTRY (2018)

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)

Review Food Science & Technology

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Claire Guyon et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Effect of high hydrostatic pressure (HHP) treatments on microbiological shelf-life of chilled Chilean jack mackerel (Trachurus murphyi)

Juan E. Reyes et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)

Article Agriculture, Dairy & Animal Science

Relationship between water-holding capacity and protein denaturation in broiler breast meat

B. Bowker et al.

POULTRY SCIENCE (2015)

Review Food Science & Technology

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

O. P. Soladoye et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Food Science & Technology

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

Huang Wanyou et al.

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2014)

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)

Article Food Science & Technology

Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)

Jianying Huang et al.

JOURNAL OF FOOD SCIENCE (2012)

Article Food Science & Technology

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

Birna Gudbjornsdottir et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2010)

Review Biochemistry & Molecular Biology

Quantitative determination and localization of cathepsin D and its inhibitors

Alina Minarowska et al.

FOLIA HISTOCHEMICA ET CYTOBIOLOGICA (2009)

Article Physics, Condensed Matter

The changes of macroscopic features and microscopic structures of water under influence of magnetic field

Pang Xiao-Feng et al.

PHYSICA B-CONDENSED MATTER (2008)

Review Cell Biology

Lysosomes: fusion and function

J. Paul Luzio et al.

NATURE REVIEWS MOLECULAR CELL BIOLOGY (2007)

Article Food Science & Technology

Technical note:: A simplified procedure for myofibril hydrophobicity determination

Ilham Chelh et al.

MEAT SCIENCE (2006)