Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC-Reference-Cited by-同舟云学术

Effect of High Pressure Processing on the Quality and Endogenous Enzyme Activities of Grass Carp (Ctenopharyngodon idellus) Fillets Stored at 4ºC

Published:2018-11-15 Issue:10 Volume:27 Page:1093-1105
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Yu Peipei¹,Yan Chunzi¹,Yang Fang¹,Xu Yanshun¹,Jiang Qixing¹,Xia Wenshui¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China

Funder

China Agriculture Research System

Natural Science Foundation of China

Jiangsu Post-doctoral fund

China Post-doctoral fund

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1534916

Reference31 articles.

1. Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon

2. High pressure induced changes on sarcoplasmic protein fraction and quality indicators

3. Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment

4. Effects of high pressure on meat: A review

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