Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage

Xin Xionga School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information

Baoyu Hea School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information

Di Jianga School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information

Xiufang Donga School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaView further author information

Aeneas Koosisb Department of Animal and Food Sciences, University of Kentucky, Lexington, KY, USAView further author information

Chenxu Yuc Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USAView further author information

Hang Qia School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. ChinaCorrespondence[email protected]
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Zhongzhuan Yin, Yuanyong Tian, Yan Cai, Lin Qi, Chunhong Yuan, Junrong Liu & Tanye Xu. (2021) Mitochondrial activity as an indicator of scallop ( Mizuhopecten yessoensis ) adductor muscle in early cold storage . Journal of Food Science 87:1, pages 206-215.
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Bing Liu, De-yang Li, Zi-xuan Wu, Wen-jian Yang, Da-yong Zhou & Bei-wei Zhu. (2022) Combined effects of ultrasound and antioxidants on the quality maintenance of bay scallop (Argopecten irradians) adductor muscles during cold storage. Ultrasonics Sonochemistry 82, pages 105883.
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Bing Liu, Zi-qiang Liu, De-yang Li, Man-man Yu, Yu-xin Liu, Lei Qin, Da-yong Zhou, Fereidoon Shahidi & Bei-wei Zhu. (2020) Action of endogenous proteases on texture deterioration of the bay scallop (Argopecten irradians) adductor muscle during cold storage and its mechanism. Food Chemistry 323, pages 126790.
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Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage

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Postmortem biochemical and textural changes in the Patinopecten yessoensis adductor muscle (PYAM) during iced storage

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