Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage
出版年份 2021 全文链接
标题
Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage
作者
关键词
Shrimp, High-pressure processing, Water distribution, Protein denaturation, Chilled storage
出版物
FOOD CONTROL
Volume -, Issue -, Pages 108555
出版商
Elsevier BV
发表日期
2021-09-17
DOI
10.1016/j.foodcont.2021.108555
参考文献
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。- Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles
- (2019) Qingquan Fu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails
- (2019) Sami Humaid et al. JOURNAL OF FOOD SCIENCE
- The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism
- (2018) Xiaochang Liu et al. FOOD CHEMISTRY
- Investigation of the effects of high pressure processing on the process of rigor in pork
- (2018) Zhang Huijuan et al. MEAT SCIENCE
- Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon )
- (2017) Barjinder Pal Kaur et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Muscle structure, sarcomere length and influences on meat quality: A review
- (2017) Per Ertbjerg et al. MEAT SCIENCE
- Effect of high pressure on fish meat quality – A review
- (2017) Fabiano Alves de Oliveira et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon )
- (2016) Barjinder Pal Kaur et al. Innovative Food Science & Emerging Technologies
- The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax
- (2016) J. Gómez-Estaca et al. Innovative Food Science & Emerging Technologies
- Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product
- (2015) Fang Yang et al. FOOD CHEMISTRY
- Effect of high pressure treatment on microbiological quality of Indian white prawn ( Fenneropenaeus indicus ) during chilled storage
- (2015) J. Ginson et al. FOOD MICROBIOLOGY
- Relationship between water-holding capacity and protein denaturation in broiler breast meat1
- (2015) B. Bowker et al. POULTRY SCIENCE
- High-Pressure Chemical Biology and Biotechnology
- (2014) Jerson L. Silva et al. CHEMICAL REVIEWS
- Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat
- (2014) Wanyou Huang et al. Innovative Food Science & Emerging Technologies
- Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage
- (2014) Yeon-Ji Jo et al. Innovative Food Science & Emerging Technologies
- Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)
- (2012) J. Ginson et al. Food and Bioprocess Technology
- Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts
- (2012) Chodsana Sriket et al. FOOD CHEMISTRY
- Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage
- (2012) J. Bindu et al. Innovative Food Science & Emerging Technologies
- 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
- Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment
- (2009) Marco Campus et al. JOURNAL OF FOOD ENGINEERING
- Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon
- (2009) Birna Gudbjornsdottir et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Tenderness – An enzymatic view
- (2009) Caroline M. Kemp et al. MEAT SCIENCE
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started