The Effects of Four Different Thawing Methods on Quality Indicators of Amphioctopus neglectus - Zhang, Huixin; Liu, Shuji; Li, Shuigen; Chen, Xiaoe; Xu, Min; Su, Yongchang; Qiao, Kun; Chen, Xiaoting; Chen, Bei; Zhong, Hong; Lin, Hetong; Liu, Zhiyu (Foods, 2024)
Keywords: Adenosine triphosphatase; air; Amphioctopus; Biopolymer denaturation; Calcium; Calcium ions; Color; Damage; Degradation; Electrophoresis; heat; Indicators; Meat; Melting; Methods; Microwaves; Nitrogen; NMR; Nuclear magnetic resonance; nuclear magnetic resonance spectroscopy; nutrient content; octopus; Octopuses; Oxidation; oxygen; polyacrylamide gel electrophoresis; Protein denaturation; protein oxidation; Protein structure; Proteins; quality indicators; Retention; Seafood; Shear forces; texture; Thawing; thawing methods; total volatile basic nitrogen; water retention; Beijing China; China; quality indicators; octopus; water retention; protein oxidation; thawing methods