The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage
出版年份 2023 全文链接
标题
The impact of ice slurry as a medium on oxidation status and flesh quality of shrimp (Litopenaeus vannamei) during refrigeration storage
作者
关键词
-
出版物
JOURNAL OF FOOD SCIENCE
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2023-10-31
DOI
10.1111/1750-3841.16817
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。- Trehalose and alginate oligosaccharides enhance the stability of myofibrillar proteins in shrimp ( Litopenaeus vannamei ) muscle during frozen storage
- (2022) Jiasheng Chen et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Effects of oxygen concentrations in modified atmosphere packaging on pork quality and protein oxidation
- (2022) Shengjie Li et al. MEAT SCIENCE
- Recent advances on characterization of protein oxidation in aquatic products: A comprehensive review
- (2022) Longteng Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Improvements in chitosan-based slurry ice production and its application in precooling and storage of Pampus argenteus
- (2022) Roujia Zhang et al. FOOD CHEMISTRY
- Effect of modified atmosphere packaging with different gas mixtures on the texture and muscle proteins of Pacific white shrimp (Litopenaeus vannamei) during cold storage
- (2022) Yun-Fang Qian et al. FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
- Humane Slaughter of Edible Decapod Crustaceans
- (2021) Francesca Conte et al. Animals
- Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage
- (2021) Lihang Chen et al. FOOD CONTROL
- Progress of ice slurry in food industry: application, production, heat and mass transfer
- (2021) Fei Lyu et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Reactive oxygen/nitrogen species (ROS/RNS) and oxidative stress in arthroplasty
- (2020) Rita Hameister et al. JOURNAL OF BIOMEDICAL MATERIALS RESEARCH PART B-APPLIED BIOMATERIALS
- Effect of in vitro oxidation on the water retention mechanism of myofibrillar proteins gel from pork muscles
- (2020) Dong Zhang et al. FOOD CHEMISTRY
- Impacts of a novel live shrimp (Litopenaeus vannamei) water-free transportation strategy on flesh quality: Insights through stress response and oxidation in lipids and proteins
- (2020) Weiliang Guan et al. AQUACULTURE
- Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi
- (2019) Jun Lin et al. FOOD CHEMISTRY
- Stress assessment, quality indicators and shelf life of three aquaculture important marine fish, in relation to harvest practices, water temperature and slaughter method
- (2019) Leonidas Papaharisis et al. AQUACULTURE RESEARCH
- Effect of low-temperature preservation on quality changes of Pacific white shrimp, Litopenaeus vannamei : A review
- (2019) Chuang Pan et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effects of T‐2 toxin on the muscle proteins of shrimp ( Litopenaeus vannamei ) – a proteomics study
- (2019) Zhanrui Huang et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Stunning stress-induced textural softening in silver carp (Hypophthalmichthys molitrix) fillets and underlying mechanisms
- (2019) Longteng Zhang et al. FOOD CHEMISTRY
- Effect of different stunning methods on antioxidant status, in vivo myofibrillar protein oxidation, and the susceptibility to oxidation of silver carp ( Hypophthalmichthys molitrix ) fillets during 72 h postmortem
- (2018) Longteng Zhang et al. FOOD CHEMISTRY
- Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage
- (2018) Bin Zhang et al. FOOD CHEMISTRY
- Effects of protein oxidation on the texture and water-holding of meat: a review
- (2018) Yulong Bao et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Effect of glazing and rosemary (Rosmarinus officinalis) extract on preservation of mud shrimp (Solenocera melantho) during frozen storage
- (2018) Jing Shi et al. FOOD CHEMISTRY
- Properties of seawater with ice slurry use in focus
- (2015) A. Melinder et al. INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
- Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
- (2014) Andrew B. Falowo et al. FOOD RESEARCH INTERNATIONAL
- The Effects of Storage and Preservation Technologies on the Quality of Fish Products: A Review
- (2014) Sabine Sampels JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Protein Oxidation: Basic Principles and Implications for Meat Quality
- (2013) Wangang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Exogenous Proteases for Meat Tenderization
- (2013) Alaa A. Bekhit et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Lysosomes and lysosomal cathepsins in cell death
- (2011) Urška Repnik et al. BIOCHIMICA ET BIOPHYSICA ACTA-PROTEINS AND PROTEOMICS
- Theoretical aspects of water-holding in meat
- (2010) E. Puolanne et al. MEAT SCIENCE
- Protein oxidation in muscle foods: A review
- (2010) Marianne N. Lund et al. MOLECULAR NUTRITION & FOOD RESEARCH
Create your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create NowBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started