Effects of Immersion Freezing on Ice Crystal Formation and the Protein Properties of Snakehead (Channa argus)

This study aimed to evaluate the effect of immersion freezing (IF) at different temperatures on ice crystal formation and protein properties in fish muscle. Snakehead blocks were frozen by IF at −20, −30, and −40 °C, and conventional air freezing (AF) at −20 °C. The size of ice crystals in the froze...

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Detalles Bibliográficos
Autores principales: Liu, Shulai, Zeng, Xiaohong, Zhang, Zhenyu, Long, Guanyu, Lyu, Fei, Cai, Yanping, Liu, Jianhua, Ding, Yuting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231075/
https://www.ncbi.nlm.nih.gov/pubmed/32252231
http://dx.doi.org/10.3390/foods9040411

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231075/
https://www.ncbi.nlm.nih.gov/pubmed/32252231
http://dx.doi.org/10.3390/foods9040411

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