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Self-Degradation of Sea Cucumber Body Wall Under 4C Storage Condition

https://doi.org/10.1111/jfpp.12652
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1001/jama.1908.25310370042004aopenalex-snapshot
SOME NEW STAINING METHODS OF WIDE APPLICABILITY.
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Detection and estimation of collagen
inferredcites →https://doi.org/10.1006/cbir.1996.0004openalex-snapshot
STRUCTURAL BIOLOGY OF THE FIBRES OF THE COLLAGENOUS AND ELASTIC SYSTEMS
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Sea Cucumbers Triterpene Glycosides, the Recent Progress in Structural Elucidation and Chemotaxonomy
inferredcites →https://doi.org/10.1016/0003-9861(61)90291-0openalex-snapshot
The determination of hydroxyproline in tissue and protein samples containing small proportions of this imino acid
inferredcites →https://doi.org/10.1016/j.foodchem.2007.05.051openalex-snapshot
Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C
inferredcites →https://doi.org/10.1016/j.foodchem.2013.03.088openalex-snapshot
Proteolysis of noncollagenous proteins in sea cucumber, Stichopus japonicus, body wall: Characterisation and the effects of cysteine protease inhibitors
inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.04.022openalex-snapshot
Instrumental texture profile analysis (TPA) of date flesh as a function of moisture content
inferredcites →https://doi.org/10.1016/j.jfoodeng.2009.08.031openalex-snapshot
Microwave freeze drying of sea cucumber (Stichopus japonicus)
inferredcites →https://doi.org/10.1016/j.meatsci.2006.06.020openalex-snapshot
Development in myofibrillar water distribution of two pork qualities during 10-month freezer storage
inferredcites →https://doi.org/10.1016/j.tifs.2003.08.005openalex-snapshot
Advantages of high pressure sterilisation on quality of food products
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Pre-rigor conditions in beef under varying temperature- and pH-falls studied with rigometer, NMR and NIR
inferredcites →https://doi.org/10.1016/s0309-1740(01)00134-6openalex-snapshot
Continuous distribution analysis of T2 relaxation in meat—an approach in the determination of water-holding capacity
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The significance of cooling rate on water dynamics in porcine muscle from heterozygote carriers and non-carriers of the halothane gene—a low-field NMR relaxation study
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Ammonia as an Objective Quality Index in Squid
inferredcites →https://doi.org/10.1016/s0924-2244(98)00039-9openalex-snapshot
Effects of high pressure on enzymes related to food quality
inferredcites →https://doi.org/10.1021/jf00066a025openalex-snapshot
A powerful Kjeldahl nitrogen method using peroxymonosulfuric acid
inferredcites →https://doi.org/10.1080/07373930701728497openalex-snapshot
Study on a Combination Drying Technique of Sea Cucumber
inferredcites →https://doi.org/10.1080/07373930802466872openalex-snapshot
Mathematical Modeling of Drying Characteristics of Indian Mackerel (Rastrilliger kangurta) in Solar-Biomass Hybrid Cabinet Dryer
inferredcites →https://doi.org/10.1111/1750-3841.12714openalex-snapshot
Changes in Salmon ( Oncorhynchus keta ) Flesh Quality Following Ultra‐High Pressure Treatment and 30 d of Chilled Storage
inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb12266.xopenalex-snapshot
Histological Changes in Collagen Related to Textural Development of Prawn Meat During Heat Processing
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb08768.xopenalex-snapshot
Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze‐dried Beef during Storage
inferredcites →https://doi.org/10.1111/j.1750-3841.2011.02391.xopenalex-snapshot
Two Unsaturated Fatty Acids with Potent α‐Glucosidase Inhibitory Activity Purified from the Body Wall of Sea Cucumber ( Stichopus japonicus )
inferredcites →https://doi.org/10.1111/jfpp.12113openalex-snapshot
Drying Characteristics of Sea Cucumber (Stichopus japonicas Selenka ) Using Far Infrared Radiation Drying and Hot Air Drying
inferredcites →https://doi.org/10.1111/jfpp.12479openalex-snapshot
Nonenzymatic Softening Mechanism of Collagen Gel of Sea Cucumber (A postichopus japonicus )
inferredcites →https://doi.org/10.1371/journal.pone.0033311openalex-snapshot
Transcriptome Sequencing and Characterization for the Sea Cucumber Apostichopus japonicus (Selenka, 1867)
inferredcites →https://doi.org/10.2334/josnusd.45.153openalex-snapshot
Efficacy of 'Gamadent' toothpaste on the healing of gingival tissues: a preliminary report
inferredcites →https://doi.org/10.3390/md9101761openalex-snapshot
High-Value Components and Bioactives from Sea Cucumbers for Functional Foods—A Review
inferredcites →https://doi.org/10.4028/www.scientific.net/amr.887-888.619openalex-snapshot
The Sensory Quality and Textural Property of Ready-to-Eat Sea Cucumber in Storage Period

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4670338openalex-extracted
Effects of Processing Methods on Quality Changes of Ready-to-Eat Sea Cucumber
inferred← citeshttps://doi.org/10.1007/978-3-031-16512-2_7openalex-snapshot
Ready-to-Eat Sea Cucumber Products and Collagen Stabilization Technology
inferred← citeshttps://doi.org/10.1016/j.aquaculture.2017.09.044openalex-snapshot
Is there a difference between bêche-de-mer processed from ocean-cultured and wild-harvested sandfish ( Holothuria scabra )?
inferred← citeshttps://doi.org/10.1016/j.foodchem.2020.127248openalex-snapshot
Effects of proteolysis and oxidation on mechanical properties of sea cucumber (Stichopus japonicus) during thermal processing and storage and their control
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131359openalex-snapshot
The mechanism of molecular cross-linking against nonenzymatic degradation in the body wall of ready-to-eat sea cucumber
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131722openalex-snapshot
Cleavage sites and non-enzymatic self-degradation mechanism of ready-to-eat sea cucumber during storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132186openalex-snapshot
Effect of gallic acid and chlorogenic acid on physicochemical, microstructural and thermal degradation properties of ready-to-eat sea cucumber
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133061openalex-snapshot
Contribution of secondary bonds to the storage stability of ready-to-eat sea cucumber
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133702openalex-snapshot
Effect of phytic acid combined with lactic acid on color and texture deterioration of ready-to-eat shrimps during storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134973openalex-snapshot
Oxidized inositol stabilizes rehydrated sea cucumbers against non-enzymatic deterioration
inferred← citeshttps://doi.org/10.1016/j.foodchem.2023.138097openalex-snapshot
Novel synergistic cross-linking ameliorate ready-to-eat sea cucumber deterioration and its quantum chemical analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.148341openalex-snapshot
Mechanistic study on ultrasound-assisted rehydration and heating processes of dried seafood: Promoting moisture migration and collagen helix disruption through temperature-time coupling
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.151095openalex-snapshot
Effects of tea polyphenol and EDC/NHS cross-linking treatments on the storage quality of ready-to-eat sea cucumbers at room temperature: Insights into the underlying interaction mechanisms
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.04.029openalex-snapshot
Effect of multiple freeze-thaw cycles on the quality of instant sea cucumber: Emphatically on water status of by LF-NMR and MRI
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109205openalex-snapshot
Inhibitory effect of natural metal ion chelators on the autolysis of sea cucumber (Stichopus japonicus) and its mechanism
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.111282openalex-snapshot
Intervention mechanism of self-degradation of ready-to-eat sea cucumber by adding green tea extract and gallic acid
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112540openalex-snapshot
Quality assessment of variable collagen tissues of sea cucumber (Stichopus japonicus) body wall under different heat treatment durations by label-Free proteomics analysis
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106138openalex-snapshot
Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.07.058openalex-snapshot
Effect of moisture status on the stability of thermal gels from the body wall of sea cucumbers (Apostichopus japonicus)
inferred← citeshttps://doi.org/10.1016/j.lwt.2017.08.003openalex-snapshot
Effect of processing method on quality, texture, collagen and amino acid composition of sandfish (Holothuria scabra)
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109461openalex-snapshot
Mechanism of sea cucumbers (Apostichopus japonicus) body wall changes under different thermal treatment at micro-scale
inferred← citeshttps://doi.org/10.1016/j.procbio.2024.09.008openalex-snapshot
Effect of thermal treatment and secondary bonds on the storage stability of ready-to-eat sea cucumbers
inferred← citeshttps://doi.org/10.1016/j.tifs.2026.106146openalex-snapshot
Autolysis and quality deterioration of sea cucumber body wall: Mechanisms, control strategies, and future perspectives
inferred← citeshttps://doi.org/10.1080/10498850.2024.2357566openalex-snapshot
The Impact of Oxygen and Ascorbic Acid Treatments on the Physicochemical Attributes of Live Sea Cucumber During Extended Transportation/Storage
inferred← citeshttps://doi.org/10.1088/1755-1315/564/1/012047openalex-snapshot
Processing and quality characteristics sea cucumber Bohadschia vitiensis at Kambuno Island in Sembilan Islands, Bone Gulf, South Sulawesi, Indonesia
inferred← citeshttps://doi.org/10.1111/ijfs.15922openalex-snapshot
Thermal treatments and their influence on physicochemical properties of sea cucumbers: a comprehensive review
inferred← citeshttps://doi.org/10.1111/ijfs.16347openalex-snapshot
Thermal stability of sea cucumber collagen and effects of gallic acid crosslinking
inferred← citeshttps://doi.org/10.3390/app14156475openalex-snapshot
The Effect of Pre-Treatment and the Drying Method on the Nutritional and Bioactive Composition of Sea Cucumbers—A Review
inferred← citeshttps://doi.org/10.3390/foods11244098openalex-snapshot
Effects of Storage Method on the Quality of Processed Sea Cucumbers (Apostichopus japonicus)
inferred← citeshttps://doi.org/10.3390/foods15122117openalex-snapshot
Protective Effect of EDC/NHS Cross-Linking Against Urea-Induced Collagen Destabilization in Ready-to-Eat Sea Cucumber During Room-Temperature Storage
inferred← citeshttps://doi.org/10.3390/molecules24173119openalex-snapshot
Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage
inferred← citeshttps://doi.org/10.3390/pr10050847openalex-snapshot
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa
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