Li Zhen Ma
Tianjin Agricultural University
10 Papers
7 Citations
Li Zhen Ma is an academic researcher from Tianjin Agricultural University. The author has contributed to research in topics: Hydrolysate & Catfish. The author has an hindex of 3, co-authored 10 publications.
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Papers
Low Field-NMR in Measuring Water Mobility and Distribution in Beef Granules during Drying Process
TL;DR: In this article, low field-nuclear magnetic resonance (LF-NMR) was employed to evaluate water mobility and distribution in beef granules during drying process due to its fast and nondestructive detection.
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Chemical Composition Analysis of Three Commercially Important Fish Species (Sardine, Anchovy and Mackerel)
TL;DR: In this paper, the muscle tissue of three widely consumed fish species (sardine, anchovy and mackerel) obtained from Quanzhou of China was determined in order to determine protein, total lipids, moisture, total ashes and selected mineral (Ca, Mg, Fe, Zn, Cu, Mn) content, fatty acid and amino acid composition.
10
Effect of Catfish Bone Hydrolysate on the Quality of Catfish Sausage During Ambient Temperature (37 °C) Storage
Xiao Qing Ren,Li Zhen Ma,Ju Chu +2 more
TL;DR: In this paper, the authors evaluated the effect of catfish bone hydrolysate (CBH) at levels of 0.5, 1.5 and 2.0 on the quality of a catfish sausage stored at ambient temperature (37 °C).
6
Effect of Oxidized Myofibrils Protein Subjected to Mutiple Freeze-Thaw Cycles on N-Nitrosamine Formation in In Vitro Model System
TL;DR: In this paper, two in vitro model systems were designed to evaluate the influence of oxidized myofibrils protein subjected to repeated freeze-thaw cycles (0, 1, 2, 3, 4, 7, 10 times) on N-nitrosamine formation.
2
Determining the Impact of Celery Powder and Starter Culture on Quality of Indirectly Cured, Emulsified Cooked Sausages
TL;DR: In this article, the effect of fresh celery powder and starter culture (FCP+SC), blanching celery powders and starter cultures (BCP+) on the quality characteristics of indirectly cured sausages was investigated.