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Journal of Aquatic Food Product Technology Volume 24, 2015 - Issue 2
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Articles

Effect of Different Thawing Methods and Multiple Freeze-Thaw Cycles on the Quality of Common Carp (Cyprinus carpio)

Hang WangCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, China
,
Yongkang LuoCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, ChinaCorrespondence[email protected] [email protected]
,
Ce ShiCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing Higher Institution Engineering Research Center of Animal Products, Beijing, China
&
Huixing ShenCollege of Science, China Agricultural University, Beijing, China
Pages 153-162 | Published online: 04 Feb 2015

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Swapnarani Samantaray, Naresh Kumar Mehta, Banalata Rout, R. K. Majumdar, Sanjeev Sharma, Ankeeta Nayak & Prasenjit Pal. (2021) Effect of Repeated Freezing-Thawing on Protein Fractions, Textural, and Functional Properties of Few Species of Freshwater Fishes (Indian Major Carps). Journal of Aquatic Food Product Technology 30:1, pages 31-48.
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Articles from other publishers (15)

Yong Xie, Kai Zhou, Lijun Tan, Yunhao Ma, Cong Li, Hui Zhou, Zhaoming Wang & Baocai Xu. (2023) Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies. Journal of Agricultural and Food Chemistry.
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Yao-Yao Wang, Haiou Wang, Feng Zhou, Yulong Wu, Haile Ma, Ru Zhao, Jian He & Zhujun Gu. (2023) Effect of ultrasonic thawing temperature on the quality of quick-frozen small yellow croaker (Larimichthys polyactis) and its possible mechanisms. LWT 179, pages 114620.
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Ningning Du, Yanchun Sun, Zhongxiang Chen, Xiaoli Huang, Chenhui Li, Lei Gao, Shuyan Bai, Peng Wang & Qirui Hao. (2023) Effects of Multiple Freeze-Thaw Cycles on Protein and Lipid Oxidation, Microstructure and Quality Characteristics of Rainbow Trout (Oncorhynchus mykiss). Fishes 8:2, pages 108.
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Chong Tan, Qian‐Da Xu, Nan Chen, Qiang He, Qun Sun & Wei‐Cai Zeng. (2022) Cross‐linking effects of EGCG on myofibrillar protein from common carp ( Cyprinus carpio ) and the action mechanism . Journal of Food Biochemistry 46:12.
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Jiayin Huang, Zhiheng Hu, Gaoshang Li, Yingchun Xiang, Jianchu Chen & Yaqin Hu. (2022) Preservation mechanism of liquid nitrogen freezing on crayfish ( Procambarus clarkia ): Study on the modification effects in biochemical and structural properties . Journal of Food Processing and Preservation 46:11.
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Yinjuan Cao, Zhaoyang Song, Ling Han, Qunli Yu, Xiangying Kong & Shibao Li. (2022) Changes in Quality and Collagen Properties of Cattle Rumen Smooth Muscle Subjected to Repeated Freeze—Thaw Cycles. Foods 11:21, pages 3338.
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Chong Tan, Qian‐Da Xu, Nan Chen, Qiang He, Qun Sun, Zhi‐Long Yu & Wei‐Cai Zeng. (2022) Effects of tea polyphenols on the quality of common carp ( Cyprinus carpio ) meat during the freezing process and its action mechanism . Journal of Food Processing and Preservation 46:5.
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Hongli Wang, Wenzheng Shi & Xichang Wang. (2021) Effects of different thawing methods on microstructure and the biochemical properties of tilapia ( Oreochromis niloticus ) fillets during frozen storage . International Journal of Food Science & Technology 57:1, pages 224-234.
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Peng-cheng Zhou & Jing Xie. (2021) Effect of different thawing methods on the quality of mackerel (Pneumatophorus japonicus). Food Science and Biotechnology 30:9, pages 1213-1223.
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Yao Zheng, Fen Zhou, Long Zhang, Hongli Wang & Xi-chang Wang. (2021) Effect of different extent of protein oxidation on the frozen storage stability of muscle protein in obscure pufferfish (Takifugu obscurus). LWT 137, pages 110416.
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Xiaolan Shang, Xunyou Yan, Qiuling Li, Zizheng Liu & Anguo Teng. (2020) Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content. Food Science of Animal Resources 40:6, pages 969-979.
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Huamao Wei, Yuanyong Tian, Tetsuro Yamashita, Gaku Ishimura, Kuniaki Sasaki, Yabin Niu & Chunhong Yuan. (2020) Effects of thawing methods on the biochemical properties and microstructure of pre-rigor frozen scallop striated adductor muscle. Food Chemistry 319, pages 126559.
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Yuanheng Zhao, Wei Ji, Liubiao Chen, Jia Guo & Junjie Wang. (2019) Effect of cryogenic freezing combined with precooling on freezing rates and the quality of golden pomfret ( Trachinotus ovatus ) . Journal of Food Process Engineering 42:8.
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Zhaoming Wang, Z. He & Hongjun Li. (2018) The effect of repeated freeze-thaw cycles on the meat quality of rabbit. World Rabbit Science 26:2, pages 165.
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Irja Sunde Roiha, Ásbjörn Jónsson, Christoph Josef Backi, Bjørn Tore Lunestad & Magnea G Karlsdóttir. (2018) A comparative study of quality and safety of Atlantic cod ( Gadus morhua ) fillets during cold storage, as affected by different thawing methods of pre-rigor frozen headed and gutted fish . Journal of the Science of Food and Agriculture 98:1, pages 400-409.
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