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International Journal of Food Properties Volume 25, 2022 - Issue 1
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Original Article

Quality of frozen mackerel during storage as processed by different freezing methods

Pengcheng Zhoua College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China;c National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, ChinaView further author information
,
Yuanming Chua College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China;c National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, ChinaView further author information
,
Ying Lva College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China;c National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, ChinaView further author information
&
Jing Xiea College of Food Science and Technology, Shanghai Ocean University, Shanghai, China;b b Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai Ocean University, Shanghai, China;c National Experimental Teaching Demonstration Centre for Food Science and Engineering, Shanghai Ocean University, Shanghai, China;d Collaborative Innovation Centre of Seafood Deep Processing, Ministry of Education, Dalian Polytechnic University, Dalian, ChinaCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3194-9273View further author information
ORCID Icon
Pages 593-607 | Received 01 Aug 2021, Accepted 08 Mar 2022, Published online: 27 Mar 2022

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