An in situ and real-time analytical method for detection of freeze-thew cycles in tuna via IKnife rapid evaporative ionization mass spectrometry
Freezing is one of the most commonly used preservation methods for Bluefin tuna (Thunnus orientalis). However, repeated freezing and thawing would inevitably occur due to the temperature fluctuation, leading to the microstructure damage, lipid oxidation and protein integrity decline of tuna muscle w...
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| Autores principales: | , , , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Elsevier
2024-10-01
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| Colección: | Food Chemistry: X |
| Materias: | |
| Acceso en línea: | http://www.sciencedirect.com/science/article/pii/S2590157524005935 |
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