Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

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 vannamei) were studied in the present study. The results showed that, compared with immersion freezing (IF), 60 mT...

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Bibliografski detalji

Glavni autori:	Qinxiu Sun, Honghong Zhang, Xianqing Yang, Qian Hou, Yan Zhang, Jiangpeng Su, Xianhua Liu, Qihang Wei, Xiuping Dong, Hongwu Ji, Shucheng Liu
Format:	Artigo
Jezik:	Inglês
Izdano:	Elsevier 2023-03-01
Serija:	Food Chemistry: X
Teme:	White shrimp Magnetic field-assisted immersion freezing Muscle quality Ice crystal
Online pristup:	http://www.sciencedirect.com/science/article/pii/S2590157522003169
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