The application of ice glazing containing D-sodium erythorbate combined with vacuum packaging to maintain the physicochemical quality and sweet/umami non-volatile flavor compounds of frozen stored large yellow croaker (Pseudosciaena crocea)
Author:
Funder
National Key Research and Development Program of China
Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation
Publisher
Elsevier BV
Subject
Food Science
Reference42 articles.
1. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review;Bekhit;Trends in Food Science & Technology,2021
2. Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 oC) storage by spiral freezing;Chu;CyTA - Journal of Food,2021
3. Exploration of the evolution and production of volatile compounds in grouper (Epinephelus coioides) during cold storage;Chu;Food Bioscience,2023
4. Evaluation on the effect of ice glazing with different compound additives on the quality of frozen stored (−23 °C) large yellow croaker ( Pseudosciaena crocea );Chu;Journal of the Science of Food and Agriculture,2022
5. Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea);Chu;Journal of Food Science,2022
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