Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (<i>Larimichthys crocea</i>).

Ma, Xuan; Yang, Dazhang; Qiu, Weiqiang; Mei, Jun; Xie, Jing

Influence of Multifrequency Ultrasound-Assisted Freezing on the Flavour Attributes and Myofibrillar Protein Characteristics of Cultured Large Yellow Croaker (Larimichthys crocea).

Ma, Xuan; Yang, Dazhang; Qiu, Weiqiang; Mei, Jun; Xie, Jing.

Afiliação

Ma X; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Yang D; College of Food Science and Technology, Shanghai Ocean University, Shanghai, China.
Qiu W; National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, China.
Mei J; Shanghai Engineering Research Center of Aquatic Product Processing and Preservation, Shanghai, China.
Xie J; Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai, China.

Front Nutr ; 8: 779546, 2021.

Article em En | MEDLINE | ID: mdl-34977123

Palavras-chave

flavour attributes; large yellow croaker; microstructure; multi-frequency ultrasound assisted freezing; myofibrillar protein characteristics

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Front Nutr Ano de publicação: 2021 Tipo de documento: Article

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