Citations (31)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (1)
Xue Wang, Jiajia Shan, Shuqing Han, Junbo Zhao & Yituo Zhang. (2019) Optimization of Fish Quality by Evaluation of Total Volatile Basic Nitrogen (TVB-N) and Texture Profile Analysis (TPA) by Near-Infrared (NIR) Hyperspectral Imaging. Analytical Letters 52:12, pages 1845-1859.
Read now
Read now
Articles from other publishers (30)
Maria Lúcia Guerra Monteiro, Luiz Torres Neto, Yhan da Silva Mutz, Carolina Ramos da Silva, Amanda Cristina Corrêa Cardoso & Carlos Adam Conte-Junior. (2024) Optimized UVC-LED condition to improve the shelf life of vacuum-packed refrigerated stored rainbow trout (Oncorhynchus mykiss) fillets. Food Control 156, pages 110141.
Crossref
Crossref
Xi Xie, Xiaoqian Zhai, Meiyan Chen, Qingqing Li, Yao Huang, Lijuan Zhao, Qin Wang & Li Lin. (2023) Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets. Aquaculture and Fisheries 8:6, pages 626-633.
Crossref
Crossref
Azfar Ismail, Jiwon Ryu, Dong-Gyun Yim, Ghiseok Kim, Sung-Su Kim, Hag Ju Lee & Cheorun Jo. (2023) Quality Evaluation of Mackerel Fillets Stored under Different
Conditions by Hyperspectral Imaging Analysis. Food Science of Animal Resources 43:5, pages 840-858.
Crossref
Crossref
Kangting Sun, Chuang Pan, Shengjun Chen, Haiyun Wu, Shucheng Liu, Shuxian Hao, Hui Huang & Huan Xiang. (2023) Effect of water change on quality deterioration of Pacific white shrimp (Litopenaeus vannamei) during partial freezing storage. Food Chemistry 416, pages 135836.
Crossref
Crossref
Jiajia Fang, Jiapeng Li, Junna Yang, Biao Qi, Yan Zhao & Chunjiang Zhang. (2023) Superheated steam cooking improved meat quality: evidenced by water status and protein degradation. Food Science of Animal Products.
Crossref
Crossref
Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Ling Kong, Hui Zhou & Baocai Xu. (2023) Mechanisms of chicken processing quality changes during the early postmortem time: the role of the changes in myofibrillar protein. International Journal of Food Science & Technology 58:4, pages 1775-1786.
Crossref
Crossref
Fangchao Cui, Liqing Xi, Dangfeng Wang, Xiqian Tan, Jianrong Li & Tingting Li. (2023) High-Release, Residue-Free Polysaccharide Hydrogel for Refrigerated Food Preservation. ACS Applied Materials & Interfaces 15:4, pages 6035-6046.
Crossref
Crossref
Peng Chen, Yingjie Qiu, Shengjun Chen, Yongqiang Zhao, Yanyan Wu & Yueqi Wang. (2022) Insights into the effects of different drying methods on protein oxidation and degradation characteristics of golden pompano (Trachinotus ovatus). Frontiers in Nutrition 9.
Crossref
Crossref
Zijuan Yu, Dawei Yu, Junli Dong & Wenshui Xia. (2022) Ultrasound-reinforced encapsulation of proanthocyanidin by chitosan-chondroitin sulfate nanosystem. Food Hydrocolloids 132, pages 107872.
Crossref
Crossref
Caroliny Santana Santos, Humber Agrelli Andrade, Neide Kazue Sakugawa Shinohara, Maria Inês Sucupira Maciel, Maria Beatriz Abreu Glória & Paulo Roberto Campagnoli Oliveira Filho. (2022)
Effect of storage temperature on the stability of liquid smoked headless shrimp (
Litopenaeus vannamei
)
. Journal of Food Processing and Preservation 46:10.
Crossref
Crossref
Fanghui Shao, Xiaoye Ma, Peiyu Wei, Jun Cao, Yanfu He, Aiguo Feng, Xiuping Dong, Dayong Zhou & Chuan Li. (2022) The effects of polyphenols on fresh quality and the mechanism of partial freezing of tilapia fillets. Journal of the Science of Food and Agriculture 102:13, pages 6014-6023.
Crossref
Crossref
Chuang Pan, Kangting Sun, Xianqing Yang, Di Wang, Xiao Hu & Shengjun Chen. (2022) Insights on Litopenaeus vannamei quality deterioration during partial freezing storage from combining traditional quality studies and label-free based proteomic analysis. Journal of Food Composition and Analysis 112, pages 104655.
Crossref
Crossref
Zijuan Yu, Qinbo Jiang, Dawei Yu, Junli Dong, Yanshun Xu & Wenshui Xia. (2022) Physical, antioxidant, and preservation properties of chitosan film doped with proanthocyanidins-loaded nanoparticles. Food Hydrocolloids 130, pages 107686.
Crossref
Crossref
Yong Yu, Mi Tang, Hongjie Dai, Xin Feng, Liang Ma & Yuhao Zhang. (2022) Dominating roles of protein conformation and water migration in fish muscle quality: The effect of freshness and heating process. Food Chemistry 388, pages 132881.
Crossref
Crossref
Jun Cao, Aiguo Feng, Yanfu He, Jiamei Wang, Zhongyuan Liu, Guanghua Xia, Xiangdong Lin, Xuanri Shen, Dayong Zhou & Chuan Li. (2022) The effect and mechanism of four drying methods on the quality of tilapia fillet products. Food Frontiers 3:2, pages 316-327.
Crossref
Crossref
Tingting Ma, Qi Wang, Peiyu Wei, Kexue Zhu, Aiguo Feng, Yanfu He, Jiamei Wang, Xuanri Shen, Jun Cao & Chuan Li. (2022) EGCG-gelatin biofilm improved the protein degradation, flavor and micromolecule metabolites of tilapia fillets during chilled storage. Food Chemistry 375, pages 131662.
Crossref
Crossref
Qun Huang, Lan Liu, Yongyan Wu, Xiang Huang, Guoze Wang, Hongbo Song, Fang Geng & Peng Luo. (2022) Mechanism of differences in characteristics of thick/thin egg whites during storage: Physicochemical, functional and molecular structure characteristics analysis. Food Chemistry 369, pages 130828.
Crossref
Crossref
Sherry Stephanie Chan, Bjørn Roth, Flemming Jessen, Anita Nordeng Jakobsen & Jørgen Lerfall. (2021) Water holding properties of Atlantic salmon. Comprehensive Reviews in Food Science and Food Safety 21:1, pages 477-498.
Crossref
Crossref
Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario, Maria Lúcia Guerra Monteiro, Sérgio Borges Mano, Isabella Fernandes Delgado & Carlos Adam Conte-Junior. (2021) Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?. Food Analytical Methods 15:1, pages 144-156.
Crossref
Crossref
Yi Sun, Liang Ma, Yu Fu, Hongjie Dai & Yuhao Zhang. (2021) Fabrication and characterization of myofibrillar microgel particles as novel Pickering stabilizers: Effect of particle size and wettability on emulsifying capacity. LWT 151, pages 112002.
Crossref
Crossref
Olipriya Biswas, Palani Kandasamy, Goutam Mandal & Debasis Panda. (2021) EFFECTIVENESS OF SOLAR THERMOELECTRIC COOLER FOR FISH PRESERVATION: EXPERIMENTAL STUDY ON QUALITY CHARACTERISTICS OF Pangasius bocourti FISH FILLETS DURING STORAGE. Journal of Experimental Biology and Agricultural Sciences 9:5, pages 618-629.
Crossref
Crossref
Hatairad Phetsang, Worawan Panpipat, Atikorn Panya, Natthaporn Phonsatta & Manat Chaijan. (2021) Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis. Foods 10:8, pages 1841.
Crossref
Crossref
Paulo Roberto Campagnoli de Oliveira Filho, Isabelly Barbosa de Araújo, Lito Jorge Raúl, Maria Inês Sucupira Maciel, Neide Kazue Sakugawa Shinohara & Maria Beatriz Abreu Gloria. (2021)
Stability of refrigerated traditional and liquid smoked catfish (
Sciades herzbergii
) sausages
. Journal of Food Science 86:7, pages 2939-2948.
Crossref
Crossref
Hongjie Dai, Yi Sun, Wenyin Xia, Liang Ma, Lin Li, Qiang Wang & Yuhao Zhang. (2021) Effect of phospholipids on the physicochemical properties of myofibrillar proteins solution mediated by NaCl concentration. LWT 141, pages 110895.
Crossref
Crossref
Yi Sun, Liang Ma, Yu Fu, Hongjie Dai & Yuhao Zhang. (2021) The improvement of gel and physicochemical properties of porcine myosin under low salt concentrations by pulsed ultrasound treatment and its mechanism. Food Research International 141, pages 110056.
Crossref
Crossref
Eduardo Esteves, Luís Guerra & Jaime Aníbal. (2021) Effects of Vacuum and Modified Atmosphere Packaging on the Quality and Shelf-Life of Gray Triggerfish (Balistes capriscus) Fillets. Foods 10:2, pages 250.
Crossref
Crossref
Rong Lin, Shasha Cheng, Siqi Wang, Mingqian Tan & Beiwei Zhu. (2021) Influence of Refrigerated Storage on Water Status, Protein Oxidation, Microstructure, and Physicochemical Qualities of Atlantic Mackerel (Scomber scombrus). Foods 10:2, pages 214.
Crossref
Crossref
Peiyu Wei, Kexue Zhu, Jun Cao, Yue Dong, Mengzhe Li, Xuanri Shen, Zhenhua Duan & Chuan Li. (2021) The inhibition mechanism of the texture deterioration of tilapia fillets during partial freezing after treatment with polyphenols. Food Chemistry 335, pages 127647.
Crossref
Crossref
Mi Tang, Hongjie Dai, Liang Ma, Yong Yu, Tingwei Liu, Xin Feng, Weijie Hu, Yuan Li & Yuhao Zhang. (2019)
Degradation of structural proteins and their relationship with the quality of Mandarin fish (
Siniperca chuatsi
) during post‐mortem storage and cooking
. International Journal of Food Science & Technology 55:4, pages 1617-1628.
Crossref
Crossref
Jiangli Wan, Ailing Cao & Luyun Cai. (2019) Effects of vacuum or sous-vide cooking methods on the quality of largemouth bass (Micropterus salmoides). International Journal of Gastronomy and Food Science 18, pages 100181.
Crossref
Crossref