Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Effects of immersion freezing methods on water holding capacity, ice crystals and water migration in grass carp during frozen storage
Authors
Keywords
Grass carp, frozen, water holding capacity, ice crystals, water migration, unfrozen water
Journal
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2021-08-05
DOI
10.1016/j.ijrefrig.2021.07.037
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Effects of ultrasound-assisted immersion freezing on the muscle quality and physicochemical properties of chicken breast
- (2020) Chao Zhang et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Microstructure and physicochemical properties: Effect of pre-chilling and storage time on the quality of Channel catfish during frozen storage
- (2020) Liu Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)
- (2020) Shulai Liu et al. Foods
- Changes in microstructure, quality and water distribution of porcine longissimus muscles subjected to ultrasound-assisted immersion freezing during frozen storage
- (2019) Mingcheng Zhang et al. MEAT SCIENCE
- Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments
- (2019) Zhiwei Zhu et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Changes in quality properties and tissue histology of lightly salted tuna meat subjected to multiple freeze-thaw cycles
- (2019) Qingqing Jiang et al. FOOD CHEMISTRY
- The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)
- (2019) Zhijia Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Glass Transitions as Affected by Food Compositions and by Conventional and Novel Freezing Technologies: A Review
- (2019) Swati Mahato et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage
- (2019) Yulong Bao et al. FOOD CHEMISTRY
- Effects of temperature fluctuations on the meat quality and muscle microstructure of frozen beef
- (2019) Yao Wang et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- A study of ice crystal development in hairtail samples during different freezing processes by cryosectioning versus cryosubstitution method
- (2018) Lanlan Luan et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Influence of frozen storage temperature on the microstructures and physicochemical properties of pre-frozen perch ( Micropterus salmoides )
- (2018) Liu Shi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles
- (2018) Mingcheng Zhang et al. MEAT SCIENCE
- Effects of freezing on cell structure of fresh cellular food materials: A review
- (2018) Dongmei Li et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI
- (2018) Shasha Cheng et al. MEAT SCIENCE
- Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures
- (2018) Dapeng Li et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage
- (2018) Fang Yang et al. FOOD CHEMISTRY
- Influence of lightly salting and sugaring on the quality and water distribution of grass carp ( Ctenopharyngodon idellus ) during super-chilled storage
- (2017) Na Qin et al. JOURNAL OF FOOD ENGINEERING
- Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin
- (2017) Guoliang Jia et al. JOURNAL OF FOOD ENGINEERING
- Effect of low and ultra-low temperature applications during freezing and frozen storage on quality parameters for fish
- (2016) I. Tolstorebrov et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Quality of Atlantic Cod Frozen in Cell Alive System, Air-Blast, and Cold Storage Freezers
- (2016) Ulf Erikson et al. Journal of Aquatic Food Product Technology
- Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses
- (2015) Lina Cheng et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of trehalose on Lateolabrax japonicus myofibrillar protein during frozen storage
- (2014) Shengjun Wu et al. FOOD CHEMISTRY
- Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method
- (2014) Guangming Su et al. Innovative Food Science & Emerging Technologies
- The development of ice crystals in food products during the superchilling process and following storage, a review
- (2014) Lilian Daniel Kaale et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C
- (2013) Dasong Liu et al. FOOD CHEMISTRY
- The influence of long-term storage, temperature and type of packaging materials on the quality characteristics of frozen farmed Atlantic Salmon (Salmo Salar)
- (2013) E. Indergård et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage
- (2013) Lilian Daniel Kaale et al. JOURNAL OF FOOD ENGINEERING
- The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage
- (2012) Lilian Daniel Kaale et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage
- (2012) Lilian Daniel Kaale et al. JOURNAL OF FOOD ENGINEERING
- Impact of freezing and thawing on the quality of meat: Review
- (2012) Coleen Leygonie et al. MEAT SCIENCE
- Effect of radiofrequency assisted freezing on meat microstructure and quality
- (2011) Monica Anese et al. FOOD RESEARCH INTERNATIONAL
- Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review
- (2011) Kelly L. Pearce et al. MEAT SCIENCE
- Water Distribution in Brine Salted Cod (Gadus morhua) and Salmon (Salmo salar): A Low-Field1H NMR Study
- (2008) Ida G. Aursand et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreAdd your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload Now