Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp ( Cyprinus carpio )
Dapeng Li(Chinese Academy of Sciences), Yongkang Luo(China Agricultural University), Jinfeng Pan(Dalian Polytechnic University), Longteng Zhang(China Agricultural University), Shiliang Jia(China Agricultural University), Beiwei Zhu(Dalian Polytechnic University)
Cited by 52
Related Papers
High Internal Phase Emulsion for Food-Grade 3D Printing Materials
|ACS Applied Materials & Interfaces|2020|152
The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets
|Food Chemistry|2016|107
Exploration of the roles of spoilage bacteria in degrading grass carp proteins during chilled storage: A combined metagenomic and metabolomic approach
|Food Research International|2021|93
Degradation of adenosine triphosphate, water loss and textural changes in frozen common carp (Cyprinus carpio) fillets during storage at different temperatures
|International Journal of Refrigeration|2018|82
Post-thawing quality changes of common carp (Cyprinus carpio) cubes treated by high voltage electrostatic field (HVEF) during chilled storage
|Innovative Food Science & Emerging Technologies|2017|67