A5076432743- Meat and Animal Product Quality
- Food Industry and Aquatic Biology
- Protein Hydrolysis and Bioactive Peptides
- Neurobiology and Insect Physiology Research
- Aquaculture Nutrition and Growth
- Biochemical effects in animals
- Freezing and Crystallization Processes
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
Shanghai Harbour Engineering Design & Research Institute
2024
Shanghai Ocean University
2022-2024
Fresh aquatic products have high nutritional value, but they are easily susceptible to spoilage. Freezing as an effective preservation method could better retain the quality and safety of products. However, mechanical damage caused by ice crystals oxidation proteins lipids would inevitably bring about a reduction in frozen product during freezing preservation. This work summarized important factors that affected products, revealed mechanism deterioration on through sensory evaluation changes...
Freezing technology is currently an important preservation method for aquatic products. However, during the long-term freezing process proteins, which are main components of muscle tissue, inevitably exposed to environment containing oxidative stress inducing changes in protein structure. It leads irreversible physical and chemical causing deterioration quality products reducing their nutritional value. Therefore, it necessary clarify depth control damage storage gain more insight into...