Effect of freezing methods on quality changes of grass carp during frozen storage

@article{Jiang2020EffectOF,
  title={Effect of freezing methods on quality changes of grass carp during frozen storage},
  author={Qixing Jiang and Ting Yin and Fang Yang and Dawei Yu and Yanshun Xu and Huaimao Tie and Pei Gao and Bin Wang and Wenshui Xia},
  journal={Journal of Food Process Engineering},
  year={2020}
}
Quality enhancement of large yellow croaker (Pseudosciaena crocea) during frozen (-18 ºC) storage by spiral freezing
ABSTRACT This paper investigated the effect of freezing methods on moisture distribution, freshness, protein properties, and microstructure of large yellow croaker (Pseudosciaena crocea) during
INCREASING THE EFFICIENCY OF POULTRY AND FISH FREEZING USING PROTECTIVE PECTIN COATINGS
Maintaining the quality of poultry and pond fish as much as possible is important. Freezing poultry immediately after slaughter and fish after catching allows you to solve this problem. Freezing in
Effect of ultrasonic thawing on the physicochemical properties, freshness, and protein-related properties of frozen large yellow croaker (Pseudosciaena crocea).
TLDR
According to results, sample 240UT maintained the quality of large yellow croaker better with minimal damage, which is recommended for rapid thawing, and Appropriate ultrasonic treatment to the thawed of fish has good prospects.

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