Concepedia

Mechanisms of fish protein degradation caused by grass carp spoilage bacteria: A bottom-up exploration from the molecular level, muscle microstructure level, to related quality changes

Shuai Zhuang, Yueyue Liu, Song Gao, Yuqing Tan, Hui Hong, Yongkang Luo

Food Chemistry · 2022 · 80 citations · 27 references

DOI

Concepts

References

27

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

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Sarcomere shortening of prerigor muscles and its influence on drip loss

K.O. Honikel, C.J. Kim, Reiner Hamm et al. · Meat Science · 1986 · 308 citations

, , +9

The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Dawei Yu, Yanshun Xu, Joe M. Regenstein et al. · Food Chemistry · 2017 · 239 citations

, , +16

Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

Xue Zhao, Lin Chen, Wanwisa Wongmaneepratip et al. · Food Chemistry · 2021 · 193 citations

, , +15

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

Shiliang Jia, Yan Li, Shuai Zhuang et al. · Food Microbiology · 2019 · 185 citations

, , +17