Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage

Recent research on factors influencing the quality of frozen seafood

(2020) Naho Nakazawa et al.   FISHERIES SCIENCE

Measuring and Controlling Ice Crystallization in Frozen Foods: A Review of Recent Developments

(2019) Zhiwei Zhu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Salt Intake from Processed Meat Products: Benefits, Risks and Evolving Practices

(2019) Gaëlle Petit et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

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

Water and Freezing in Food

(2018) Osato Miyawaki   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage

(2018) Qingqing Jiang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of freezing on cell structure of fresh cellular food materials: A review

(2018) Dongmei Li et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of different NaCl concentrations on self-assembly of silver carp myosin

(2018) Guan Wang et al.   Food Bioscience

Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

(2018) Jessica Moraes Malheiros et al.   MEAT SCIENCE

Changes in protein properties and tissue histology of tuna meat as affected by salting and subsequent freezing

(2018) Qingqing Jiang et al.   FOOD CHEMISTRY

Microstructural modification and its effect on the quality attributes of frozen-thawed bigeye tuna (Thunnus obesus) meat during salting

(2018) Qingqing Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of the microbial composition and quality of lightly salted grass carp (Ctenopharyngodon idellus) fillets with vacuum or modified atmosphere packaging

(2018) Jingbin Zhang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Salt reduction strategies in processed meat products – A review

(2017) Elena S. Inguglia et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Interrelationship between myoglobin and lipid oxidations in oxeye scad (Selar boops) muscle during iced storage

(2015) Chantira Wongwichian et al.   FOOD CHEMISTRY

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

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting

(2011) Manat Chaijan   FOOD CHEMISTRY

Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts

(2011) Chotika Viriyarattanasak et al.   FOOD CHEMISTRY

Suppression of thermal denaturation of myosin and salt-induced denaturation of actin by sodium citrate in carp (Cyprinus carpio)

(2010) Koichi Kuwahara et al.   FOOD CHEMISTRY

How pH causes paleness or darkness in chicken breast meat

(2008) H.J. Swatland   MEAT SCIENCE