文献类型：期刊文献

英文题名：Insight into muscle quality of golden pompano (Trachinotus ovatus) frozen with liquid nitrogen at different temperatures

作者：Yang, Zuomiao[1]; Liu, Shucheng[1,2,3]; Sun, Qinxiu[1,2,3]; Zheng, Ouyang[1]; Wei, Shuai[1,2,3]; Xia, Qiuyu[1,2,3]; Ji, Hongwu[1,2,3]; Deng, Chujin[1]; Hao, Jiming[1]; Xu, Jie[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, 524088, China; [2] Southern Marine Science and Engineering Guangdong Laboratory [Zhanjiang], Zhanjiang, 524088, China; [3] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China

年份：2022

卷号：374

外文期刊名：Food Chemistry

收录：EI(收录号：20215111331936)、Scopus(收录号：2-s2.0-85121120853)

语种：英文

外文关键词：Liquefied gases - Physicochemical properties - Muscle - Liquid nitrogen - Microstructure

外文摘要：The effects of different liquid nitrogen freezing (LNF) temperatures (–35, –55, –75, –95, and –115 °C) on the freezing rate, physicochemical properties, and microstructure of golden pompano (Trachinotus ovatus) were evaluated in the present study. The results showed that the total freezing time of golden pompano was significantly shortened using LNF (P ? 2021 Elsevier Ltd