Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage

Pablo Sergio Osuna-Amarillas, Enrique Márquez-Ríos, Ofelia Rouzaud-Sandez, Guadalupe Miroslava Suarez-Jiménez, Octavio Cota-Arriola, Victor Manuel Ocaño-Higuera, Aldo Alejandro Arvizu-Flores, Wilfrido Torres-Arreola

Research output: Contribution to journal › Article › Research › peer-review

4 Citations (Scopus)
Original languageAmerican English
JournalJournal of Food Processing and Preservation
DOIs
StatePublished - 1 Feb 2017

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Dosidicus gigas
Decapodiformes
Ice
connective tissues
Connective Tissue
Muscle
ice
Tissue
Proteins
Muscles
muscles
Solubility
solubility
Heat resistance
proteins
Hot Temperature
heat
Seafood
seafoods
Food Industry

Cite this

Osuna-Amarillas, Pablo Sergio ; Márquez-Ríos, Enrique ; Rouzaud-Sandez, Ofelia ; Suarez-Jiménez, Guadalupe Miroslava ; Cota-Arriola, Octavio ; Ocaño-Higuera, Victor Manuel ; Arvizu-Flores, Aldo Alejandro ; Torres-Arreola, Wilfrido. / Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage. In: Journal of Food Processing and Preservation. 2017.
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title = "Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage",
author = "Osuna-Amarillas, {Pablo Sergio} and Enrique M{\'a}rquez-R{\'i}os and Ofelia Rouzaud-Sandez and Suarez-Jim{\'e}nez, {Guadalupe Miroslava} and Octavio Cota-Arriola and Oca{\~n}o-Higuera, {Victor Manuel} and Arvizu-Flores, {Aldo Alejandro} and Wilfrido Torres-Arreola",
year = "2017",
month = "2",
day = "1",
doi = "10.1111/jfpp.12794",
language = "American English",
journal = "Journal of Food Processing and Preservation",
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publisher = "Wiley-Blackwell",

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Osuna-Amarillas, PS, Márquez-Ríos, E, Rouzaud-Sandez, O, Suarez-Jiménez, GM, Cota-Arriola, O, Ocaño-Higuera, VM, Arvizu-Flores, AA & Torres-Arreola, W 2017, 'Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage', Journal of Food Processing and Preservation. https://doi.org/10.1111/jfpp.12794

Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage. / Osuna-Amarillas, Pablo Sergio; Márquez-Ríos, Enrique; Rouzaud-Sandez, Ofelia; Suarez-Jiménez, Guadalupe Miroslava; Cota-Arriola, Octavio; Ocaño-Higuera, Victor Manuel; Arvizu-Flores, Aldo Alejandro; Torres-Arreola, Wilfrido.

In: Journal of Food Processing and Preservation, 01.02.2017.

Research output: Contribution to journal › Article › Research › peer-review

TY - JOUR

T1 - Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage

AU - Osuna-Amarillas, Pablo Sergio

AU - Márquez-Ríos, Enrique

AU - Rouzaud-Sandez, Ofelia

AU - Suarez-Jiménez, Guadalupe Miroslava

AU - Cota-Arriola, Octavio

AU - Ocaño-Higuera, Victor Manuel

AU - Arvizu-Flores, Aldo Alejandro

AU - Torres-Arreola, Wilfrido

PY - 2017/2/1

Y1 - 2017/2/1

U2 - 10.1111/jfpp.12794

DO - 10.1111/jfpp.12794

M3 - Article

JO - Journal of Food Processing and Preservation

JF - Journal of Food Processing and Preservation

SN - 0145-8892

ER -

Osuna-Amarillas PS, Márquez-Ríos E, Rouzaud-Sandez O, Suarez-Jiménez GM, Cota-Arriola O, Ocaño-Higuera VM et al. Physicochemical Changes of Connective Tissue Proteins in Jumbo Squid (Dosidicus gigas) Muscle During Ice Storage. Journal of Food Processing and Preservation. 2017 Feb 1. https://doi.org/10.1111/jfpp.12794

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