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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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Uloženo v:
Hlavní autoři: Zhifeng Shen, Honghai Wang, Jingjing Liang, Qiaoling Zhao, Weibo Lu, Yiwei Cui, Pingya Wang, Qing Shen, Jian Chen
Médium: Artigo
Jazyk:Inglês
Vydáno: Elsevier 2024-10-01
Edice:Food Chemistry: X
Témata:
Freeze-thaw cycle
Bluefin tuna
Lipidomics
Fatty acids
Rapid evaporative ionization mass spectrometry (REIMS)
On-line přístup:http://www.sciencedirect.com/science/article/pii/S2590157524005935
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