Background The quality change of shrimp is inevitable during storage, while shrimp
preservation is extremely important in the fishery and food industries. Many efforts have …

Although freezing has been used to delay the deterioration of product quality and extend its
shelf life, the formation of ice crystals inevitably destroys product quality. This …

In the present study, a novel eco-friendly foam (CS-AMP) was successfully prepared by
grafting adenosine 5′-monophosphate (AMP) with high biocompatibility onto environment …

The effects of different power (0, 100, 300, and 500 W) ultrasonic-assisted immersion
thawing (UT) on the thawing time and muscle quality (thawing/cooking loss, shear force …

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 …

The effects of the treatment (UPFL) combining ultrasound (US) with plasma functionalized
liquids (PFL) were evaluated on the quality of vacuum-packaged silver Pomfret stored at 4℃ …

The cryoprotective effect of ice structuring protein (ISP) on the microstructure and myofibrillar
protein (MP) structure of mirror carp induced by freeze-thaw (FT) processes was surveyed …

The objective of this study was to investigate the effect of sodium alginate (SA) and flaxseed
gum (FG) active coatings containing microencapsulated eugenol emulsions on …

The effects of magnetic field-assisted immersion freezing (MF) with different intensities (20,
40, 60, and 80 mT) on the freezing process and muscle quality of white shrimp (Litopenaeus …

Recently, immersion freezing (IF) has attracted the attention of many food researchers due to
its potential in improving the quality of frozen food. In this study, the effects of air blast …