204 related articles for article (PubMed ID: 35030461)
1. Effects of repeated freezing and thawing on myofibrillar protein and quality characteristics of marinated Enshi black pork.
Li R; Guo M; Liao E; Wang Q; Peng L; Jin W; Wang H
Food Chem; 2022 Jun; 378():131994. PubMed ID: 35030461
[TBL] [Abstract][Full Text] [Related]
2. Thawed drip and its membrane-separated components: Role in retarding myofibrillar protein gel deterioration during freezing-thawing cycles.
Li Y; Han X; Zhang Y; Wang Y; Wang J; Teng W; Wang W; Cao J
Food Res Int; 2024 Jul; 188():114461. PubMed ID: 38823861
[TBL] [Abstract][Full Text] [Related]
3. Interrelationship among protein structure, protein oxidation, lipid oxidation and quality of grass carp surimi during multiple freeze-thaw cycles with different pork backfat contents.
Shang X; Guo J; Liu W; Wu H; Zhou Z
J Food Biochem; 2022 Oct; 46(10):e14319. PubMed ID: 35833530
[TBL] [Abstract][Full Text] [Related]
4. Changes in the thermal stability and structure of myofibrillar protein from quick-frozen pork patties with different fat addition under freeze-thaw cycles.
Pan N; Hu Y; Li Y; Ren Y; Kong B; Xia X
Meat Sci; 2021 May; 175():108420. PubMed ID: 33476995
[TBL] [Abstract][Full Text] [Related]
5. Pork longissimus dorsi marinated with edible mushroom powders: Evaluation of quality traits, microstructure, and protein degradation.
Fu Q; Shi H; Hu D; Cheng J; Chen S; Ben A
Food Res Int; 2022 Aug; 158():111503. PubMed ID: 35840212
[TBL] [Abstract][Full Text] [Related]
6. Effect of ice structuring protein on the quality of quick-frozen patties subjected to multiple freeze-thaw cycles.
Wang B; Li F; Pan N; Kong B; Xia X
Meat Sci; 2021 Feb; 172():108335. PubMed ID: 33059179
[TBL] [Abstract][Full Text] [Related]
7. Low-frequency alternating magnetic field thawing of frozen pork meat: Effects of intensity on quality properties and microstructure of meat and structure of myofibrillar proteins.
Zhu M; Xing Y; Zhang J; Li H; Kang Z; Ma H; Zhao S; Jiao L
Meat Sci; 2023 Oct; 204():109241. PubMed ID: 37321052
[TBL] [Abstract][Full Text] [Related]
8. Hemin from porcine blood effectively stabilized color appearance and odor of prepared pork chops upon repeated freeze-thaw cycles.
Zhou K; Zhang J; Xie Y; Wang Z; Wu X; Li C; Wang W; Zhou H; Xu B
Meat Sci; 2021 May; 175():108432. PubMed ID: 33453553
[TBL] [Abstract][Full Text] [Related]
9. Effect of freeze-thaw cycles on the quality of quick-frozen pork patty with different fat content by consumer assessment and instrument-based detection.
Pan N; Dong C; Du X; Kong B; Sun J; Xia X
Meat Sci; 2021 Feb; 172():108313. PubMed ID: 32980723
[TBL] [Abstract][Full Text] [Related]
10. Myofibrillar protein characteristics of fast or slow frozen pork during subsequent storage at -3 °C.
Zhang Y; Magro A; Puolanne E; Zotte AD; Ertbjerg P
Meat Sci; 2021 Jun; 176():108468. PubMed ID: 33636547
[TBL] [Abstract][Full Text] [Related]
11. Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles.
Zhang M; Li F; Diao X; Kong B; Xia X
Meat Sci; 2017 Nov; 133():10-18. PubMed ID: 28577375
[TBL] [Abstract][Full Text] [Related]
12. Chitosan nanoparticles effectively improved quality stability of pork patties subjected to multiple freeze-thaw cycles.
Zhang H; Li X; Kang H; Peng X
Meat Sci; 2023 Feb; 196():109029. PubMed ID: 36370607
[TBL] [Abstract][Full Text] [Related]
13. Effects of different curing methods on edible quality and myofibrillar protein characteristics of pork.
Zhou Y; Hu M; Wang L
Food Chem; 2022 Sep; 387():132872. PubMed ID: 35390604
[TBL] [Abstract][Full Text] [Related]
14. A novel infrared and microwave alternate thawing method for frozen pork: Effect on thawing rate and products quality.
Hu R; Zhang M; Jiang Q; Law CL
Meat Sci; 2023 Apr; 198():109084. PubMed ID: 36599205
[TBL] [Abstract][Full Text] [Related]
15. Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork.
Kim GD; Jung EY; Lim HJ; Yang HS; Joo ST; Jeong JY
Meat Sci; 2013 Oct; 95(2):323-9. PubMed ID: 23747625
[TBL] [Abstract][Full Text] [Related]
16. Effects of Multiple Freeze-Thaw Cycles on Biochemical and Physical Quality Changes of White Shrimp (Penaeus vannamei) Treated with Lysine and Sodium Bicarbonate.
Wachirasiri K; Wanlapa S; Uttapap D; Puttanlek C; Rungsardthong V
J Food Sci; 2019 Jul; 84(7):1784-1790. PubMed ID: 31218686
[TBL] [Abstract][Full Text] [Related]
17. Effect of temperature fluctuation during superchilling storage on the microstructure and quality of raw pork.
Tao Y; Guo Y; Li J; Ye K; Zhang Y; Zeng X; Dou H
Meat Sci; 2023 Apr; 198():109096. PubMed ID: 36621135
[TBL] [Abstract][Full Text] [Related]
18. Nondestructive detection and visualization of protein oxidation degree of frozen-thawed pork using fluorescence hyperspectral imaging.
Cheng J; Sun J; Yao K; Xu M; Zhou X
Meat Sci; 2022 Dec; 194():108975. PubMed ID: 36126392
[TBL] [Abstract][Full Text] [Related]
19. Effects of carboxymethyl chitosan on the oxidation stability and gel properties of myofibrillar protein from frozen pork patties.
Zhang H; Li X; Sun S; Wang Y; Li Z; Kang H; Peng X
Int J Biol Macromol; 2023 Apr; 234():123710. PubMed ID: 36801276
[TBL] [Abstract][Full Text] [Related]
20. Application of infrared and microwave heating prior to freezing of pork: Effect on frozen meat quality.
Hu R; Zhang M; Mujumdar AS
Meat Sci; 2022 Jul; 189():108811. PubMed ID: 35398771
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]