Effects of superchilling and cryoprotectants on the quality of common carp (Cyprinus carpio) surimi: Microbial growth, oxidation, and physiochemical properties

LWT

Volumn 57, Issue 1, 2014, Pages 165-171

  Liu, Qian ^a   Kong, Baohua ^a,b   Han, Jianchun ^a,c   Chen, Qian ^a   He, Xueying ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

^b Synergetic Innovation Center of Food Safety and Nutrition   (China)

^c National Soybean Engineering Technology Research Centre   (China)

Author keywords

Common carp surimi; Cryoprotectants; Lipid oxidation; Microbial growth; Superchilling

Indexed keywords

BIOMARKERS; FOOD STORAGE; OXIDATION; PROTEINS;

COMMON CARP; COMMON CARP SURIMI; CRYOPROTECTANTS; GROWTH PROPERTIES; LIPID OXIDATION; MICROBIAL GROWTH; OXIDATION PROPERTIES; PROTEOLYTIC DEGRADATION; STORAGE TIME; SUPERCHILLING;

DETERIORATION;

CYPRINIDAE; CYPRINUS CARPIO;

EID: 84894268061     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.01.008     Document Type: Article

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