Effects of ultrasound-assisted immersion freezing on the muscle quality and myofibrillar protein oxidation and denaturation in Sciaenops ocellatus

• Published in: Food Chemistry
• Main Authors: Qiu, Shuang, Cui, Fangchao, Wang, Jinxiang, Zhu, Wenhui, Xu, Yongxia, Yi, Shumin, Li, Xuepeng, Li, Jianrong
• Other Authors: National Key Research and Development Program of China
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 2022
• Subjects: General Medicine; Food Science; Analytical Chemistry; Sciaenops ocellatus
• Online Access: http://dx.doi.org/10.1016/j.foodchem.2021.131949; https://api.elsevier.com/content/article/PII:S0308814621029551?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:S0308814621029551?httpAccept=text/plain