Effects of Seasonal Variation in Plumpness, Biochemical Composition from Scallop (Mizuhopecten yessoensis) on Vitality Changes During Dry Storage

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2024-03-03 DOI:10.1080/10498850.2024.2320835

Yan Cai, Minghui Jiang, Jinyang Liu, Zhongzhuan Yin, Yuanyong Tian, Chunhong Yuan

引用次数: 0

Abstract

Vitality is a crucial element in the quality control of live scallops. Nevertheless, the effect of energy fluctuations resulting from the reproductive development of scallops on vitality during sto...

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扇贝（Mizuhopecten yessoensis）丰满度的季节性变化、生化成分对干藏期间活力变化的影响

活力是鲜活扇贝质量控制的关键因素。然而，扇贝生殖发育过程中产生的能量波动对扇贝在孵化过程中的活力有影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.