Quality of Cuttlefish as Affected by Different Thawing Methods

Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

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The effects of ice crystal on water properties and protein stability of large yellow croaker (Pseudosciaena crocea)

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Evaluation of weakly acidic electrolyzed water and modified atmosphere packaging on the shelf life and quality of farmed puffer fish ( Takifugu obscurus ) during cold storage

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Effects of different thawing methods on physicochemical properties and structure of largemouth bass ( Micropterus salmoides )

(2020) Luyun Cai et al.   JOURNAL OF FOOD SCIENCE

Effect of Glazing with Different Materials on the Quality of Tuna During Frozen Storage

(2020) Jinfeng Wang et al.   Foods

Effect of different thawing methods on the efficiency and quality attributes of frozen red radish

(2020) Baoguo Xu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of locust bean gum-sodium alginate coatings incorporated with daphnetin emulsions on the quality of Scophthalmus maximus at refrigerated condition

(2020) Wenru Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Chitosan-sodium alginate bioactive coatings containing ε-polylysine combined with high CO2 modified atmosphere packaging inhibit myofibril oxidation and degradation of farmed pufferfish (Takifugu obscurus) during cold storage

(2020) Peiyun Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of ultrasonic thawing on the water holding capacity, physico‐chemical properties, and structure of frozen tuna fish ( Thunnus tonggol ) myofibrillar proteins

(2019) Li Xiu‐xia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

Effects of Glazing with Preservatives on the Quality Changes of Squid during Frozen Storage

(2019) Mingtang Tan et al.   Applied Sciences-Basel

Effects of different thawing methods on the quality of largemouth bass (Micropterus salmonides)

(2019) Luyun Cai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths

(2018) Wenyin Xia et al.   FOOD HYDROCOLLOIDS

Inhibition of microbial spoilage of grass carp ( Ctenopharyngodon idellus ) fillets with a chitosan-based coating during refrigerated storage

(2018) Dawei Yu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of low frequency ultrasound thawing method on the quality characteristics of Peru squid (Dosidicus gigas)

(2018) Xiu-Xia Li et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Effects of different thawing methods on the quality of chicken breast

(2017) Xin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles

(2017) Mingcheng Zhang et al.   MEAT SCIENCE

Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of dietary marigold extract supplementation on growth performance, pigmentation, antioxidant capacity and meat quality in broiler chickens

(2016) Shuhao Wang et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lard diacylglycerols

(2016) Xiaoqin Diao et al.   MEAT SCIENCE

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

(2015) MR Oliveira et al.   Brazilian Journal of Poultry Science

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

(2014) Qian Liu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of chitosan edible coating on the quality of double filleted Indian oil sardine (Sardinella longiceps) during chilled storage

(2011) C.O. Mohan et al.   FOOD HYDROCOLLOIDS

Physicochemical properties of thawed chicken breast as affected by microwave power levels

(2011) Tae-Hyun Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

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

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

Effects of ohmic thawing on histological and textural properties of beef cuts

(2010) Filiz Icier et al.   JOURNAL OF FOOD ENGINEERING

Effect of Thawing and Cold Storage on Frozen Chicken Thigh Meat Quality by High-Voltage Electrostatic Field

(2010) Chang-Wei Hsieh et al.   JOURNAL OF FOOD SCIENCE

Influence of sodium replacement and packaging on quality and shelf life of smoked sea bass (Dicentrarchus labrax L.)

(2010) Ana Fuentes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The effect of thawing methods on the quality of eels (Anguilla anguilla)

(2008) Beyza Ersoy et al.   FOOD CHEMISTRY

Effect of thyme essential oil and packaging treatments on fresh Mediterranean swordfish fillets during storage at 4°C

(2008) S. Kykkidou et al.   FOOD CHEMISTRY

The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage

(2007) Amonrat Thanonkaew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY