Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps)

Recent research on factors influencing the quality of frozen seafood

(2020) Naho Nakazawa et al.   FISHERIES SCIENCE

The effect of repeated freeze-thaw cycles on the meat quality of rabbit

(2018) Zhaoming Wang et al.   World Rabbit Science

Species Variations in the Proximate Composition, Amino Acid Profile, and Protein Quality of the Muscle Tissue of Grass Carp, Bighead Carp, Siberian Sturgeon, and Wels Catfish

(2018) Renata Pyz-Łukasik et al.   JOURNAL OF FOOD QUALITY

Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

(2017) Naresh Kumar Mehta et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of phosphate and bicarbonate replacers on quality changes of raw and cooked Pacific white shrimp as influenced by the repeated freeze–thawing

(2016) Passakorn Kingwascharapong et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

(2015) Sher Ali et al.   FOOD CHEMISTRY

Effect of Different Thawing Methods and Multiple Freeze-Thaw Cycles on the Quality of Common Carp (Cyprinus carpio)

(2015) Hang Wang et al.   Journal of Aquatic Food Product Technology

Cryoprotectants Reduce Protein Oxidation and Structure Deterioration Induced by Freeze-Thaw Cycles in Common Carp (Cyprinus carpio) Surimi

(2013) Baohua Kong et al.   Food Biophysics

The Effectiveness of Cryoprotectants in Inhibiting Multiple Freeze-Thaw-Induced Functional and Rheological Changes in the Myofibrillar Proteins of Common Carp (Cyprinus carpio) Surimi

(2013) Hongsheng Chen et al.   Food Biophysics

The influence of ante-mortem hypoxia on the physicochemical stability of myofibrillar proteins in the muscle tissue of white shrimp (Litopenaeus vannamei) exposed to multiple freeze–thaw cycles

(2012) H. E. Ramírez-Guerra et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

(2011) Jin-Yeon Jeong et al.   FOOD RESEARCH INTERNATIONAL

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

(2011) Naresh Kumar Mehta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

EFFECT OF MODIFIED TAPIOCA STARCH ON THE STABILITY OF FISH MINCE GELS SUBJECTED TO MULTIPLE FREEZE-THAWING

(2010) SASIKUNYA TUANKRIANGKRAI et al.   JOURNAL OF MUSCLE FOODS

Pacific Hake (Merluccius Productus) Hydrolysates as Cryoprotective Agents in Frozen Pacific Cod Fillet Mince

(2009) Imelda W.Y. Cheung et al.   JOURNAL OF FOOD SCIENCE

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE