Concepedia

Effects of liquid nitrogen freezing, immersion freezing, and air freezing on properties of Perca fluviatilis fillets and analysis of potential protein markers based on label-free proteomics

Jie Zhang, Yadi Li, Zixuan Wang, Xue Li, Xinyu Ge, Li Min, Jiyun Wang, Peng Zhou

Food Bioscience · 2024 · 12 citations · 21 references

DOI

Concepts

References

21

The comparison of ultrasound-assisted thawing, air thawing and water immersion thawing on the quality of slow/fast freezing bighead carp (Aristichthys nobilis) fillets

Dongni Li, Huanhuan Zhao, Aliyu Idris Muhammad et al. · Food Chemistry · 2020 · 199 citations

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Ultrasound-assisted thawing accelerates the thawing of common carp (Cyprinus carpio) and improves its muscle quality

Qinxiu Sun, Baohua Kong, Shucheng Liu et al. · LWT · 2021 · 109 citations

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Effects of high-voltage electrostatic field on the freezing behavior and quality of pork tenderloin

Guoliang Jia, Xiangli He, Satoru Nirasawa et al. · Journal of Food Engineering · 2017 · 107 citations

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Effect of protein oxidation in meat and exudates on the water holding capacity in bighead carp (Hypophthalmichthys nobilis) subjected to frozen storage

Yueyue Liu, Longteng Zhang, Song Gao et al. · Food Chemistry · 2021 · 103 citations

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Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

Alessio Di Luca, Anne Maria Mullen, Giuliano Elia et al. · Meat Science · 2010 · 100 citations

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