Background Freezing has been widely used to preserve meat and aquatic products.
However, environmental fluctuations in freezing/thawing would bring inevitable damage to …

Over the recent decades, protein oxidation in muscle foods has gained increasing research
interests as it is known that protein oxidation can affect eating quality and nutritional value of …

Background Seafood processing activity causes production of considerable amount of
waste/by-products and discards, resulting in negative economic and environmental impacts …

Ultrasound-assisted freezing (UAF) has been proved to be a new technology to improve the
quality of frozen foods. Frequency is an important parameter affecting UAF result. This study …

Fish processing by-products such as frames, trimmings, and viscera of commercial fish
species are rich in proteins. Thus, they could potentially be an economical source of proteins …

Background Freezing-induced damages on seafood are pervasive problems that result from
physical and biochemical changes during the freezing process. The formation of ice crystals …

Freeze‐induced changes including protein denaturation, ice crystals formation and lipid
oxidation are mainly responsible for the quality deterioration persistent in aquatic foods …

In addition to microbial spoilage and lipid peroxidation, protein oxidation is increasingly
recognized as a major cause for quality deterioration of muscle-based foods. Although …

Lipids in foods are sensitive to various environmental conditions. Under light or high
temperatures, free radicals could be formed due to lipid oxidation, leading to the formation of …

Today, both consumers and food industry producers have exhibited an ever‐growing
interest in improving and broadening the functional performance of proteins in food industry …