Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna (Katsuwonus pelamis) Chilled Storage

Protein changes in post mortem large yellow croaker (Pseudosciaena crocea) monitored by SDS-PAGE and proteome analysis

(2014) Tingting Li et al.   FOOD CONTROL

The polysaccharides from porphyra yezoensis suppress the denaturation of bighead carp myofibrillar protein

(2014) Long-Fa Jiang   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus)

(2012) Fei Lu et al.   Journal of Aquatic Food Product Technology

Effect of high pressure on K-value, microbial and sensory characteristics of yellowfin tuna (Thunnus albacares) chunks in EVOH films during chill storage

(2011) C.K. Kamalakanth et al.   Innovative Food Science & Emerging Technologies

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

(2010) V.M. Ocaño-Higuera et al.   FOOD CHEMISTRY

Ice slurry applications

(2010) M. Kauffeld et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Decreased gelling and emulsifying properties of myofibrillar protein from repeatedly frozen-thawed porcine longissimus muscle are due to protein denaturation and susceptibility to aggregation

(2010) Xiufang Xia et al.   MEAT SCIENCE

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

(2009) Xiufang Xia et al.   MEAT SCIENCE

Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor Fillets: Cathepsin activity, muscle histology, texture and liquid leakage

(2008) D. Bahuaud et al.   FOOD CHEMISTRY

Contribution of cathepsins B, L and D to muscle protein profiles correlated with texture in rainbow trout (Oncorhynchus mykiss)

(2008) Helene Godiksen et al.   FOOD CHEMISTRY

Shelf life of several marine fish species of Bangladesh during ice storage

(2008) Md. Shaheed Reza et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Enhanced quality and safety during on-board chilled storage of fish species captured in the Grand Sole North Atlantic fishing bank

(2007) Jorge Barros-Velázquez et al.   FOOD CHEMISTRY

Evaluation of a slurry ice system for the commercialization of ray (Raja clavata): Effects on spoilage mechanisms directly affecting quality loss and shelf-life

(2007) Begoña Múgica et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (−1.5°C)

(2007) Alicia Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY