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Xi Zhao

ORCID: 0000-0003-2002-2752
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About
Contact & Profiles
A5068748786
Research Areas
  • Meat and Animal Product Quality
  • Biochemical effects in animals
  • Microencapsulation and Drying Processes
  • Muscle metabolism and nutrition
  • Freezing and Crystallization Processes

Bohai University
 2022-2024

 Effects of different freezing methods on muscle qualities and myofibrillar protein properties of red drum (Sciaenops ocellatus) during storage
OPENALEX - Publications 
Xi Zhao Lei Wang Jinxiang Wang Yongxia Xu Wenhui Zhu and 3 more Jianrong Li Fangchao Cui Xuepeng Li

10.1016/j.ijrefrig.2024.05.021 article EN International Journal of Refrigeration 2024-05-22
 Effects of four multi‐compound freezing medium on the quality of red drum (Sciaenops ocellatus) during frozen storage
OPENALEX - Publications 
Xi Zhao Hongyue Li Fangchao Cui Jinxiang Wang Shumin Yi and 4 more Hongbo Mi Yanfang Lv Xuepeng Li Jianrong Li

Abstract Taking air freezing (AF) as the reference, effects of four types multi‐compound medium for cryogenic liquid quick‐freezing (immersion freezing, IF) on rate, quality and myofibrillar protein (MP) denaturation red drum ( Sciaenops ocellatus ) fillets during frozen storage (−18°C) from days 0 to 90 were studied. Samples gathered 0, 15, 30, 45, 60 analysis. The results showed that IF groups (IF‐1: 20% ethanol, 30% propylene glycol, 10% sodium chloride aqueous solution; IF‐2: glycerol,...

10.1111/ijfs.15771 article EN International Journal of Food Science & Technology 2022-04-22
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