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Journal of Aquatic Food Product Technology最新文献

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Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major 加热条件和加热前冰冻储藏相结合对红鲷鱼质地和提取物的影响
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-30 DOI: 10.1080/10498850.2024.2380992
Ayumi Furuta, Renri Okura, Shota Tanimoto
{"title":"Effects of a Combination of Heating Conditions and Ice Storage Before Heating on Texture and Extractive Compounds of Red Seabream Pagrus major","authors":"Ayumi Furuta, Renri Okura, Shota Tanimoto","doi":"10.1080/10498850.2024.2380992","DOIUrl":"https://doi.org/10.1080/10498850.2024.2380992","url":null,"abstract":"The effects of various combinations of storage and heating conditions on the texture and taste-active compounds in red seabream Pagrus major were investigated. The hardness increased more with high...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141932768","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog (Lithobates catesbeianus) Skin 从牛蛙（Lithobates catesbeianus）皮肤中提取胶原蛋白的技术和生物活性特性
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-24 DOI: 10.1080/10498850.2024.2380986
Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Mônica Tejo Cavalcanti, Marta Suely Madruga, Íris Braz da Silva Araújo
{"title":"Technological and Bioactive Properties of Collagen Extracts Obtained from Bullfrog (Lithobates catesbeianus) Skin","authors":"Rerisson do Nascimento Alves, José Robenilson Sousa dos Santos, Mônica Tejo Cavalcanti, Marta Suely Madruga, Íris Braz da Silva Araújo","doi":"10.1080/10498850.2024.2380986","DOIUrl":"https://doi.org/10.1080/10498850.2024.2380986","url":null,"abstract":"The objective was to extract type I collagen and determine its ideal extraction conditions, technological parameters, and antioxidant properties. A 2 × 3factorial design was used, with variations i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141773395","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii 将海藻用于食品生产和应用：Kappaphycus Alvarezii 综述
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-24 DOI: 10.1080/10498850.2024.2381011
Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Wolyna Pindi, Norazlina Mohammad Ridhwan, Rovina Kobun, Nicky Rahmana Putra
{"title":"Utilizing Seaweeds for Food Production and Applications: A Comprehensive Review of Kappaphycus Alvarezii","authors":"Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Wolyna Pindi, Norazlina Mohammad Ridhwan, Rovina Kobun, Nicky Rahmana Putra","doi":"10.1080/10498850.2024.2381011","DOIUrl":"https://doi.org/10.1080/10498850.2024.2381011","url":null,"abstract":"This review explores the versatility of K. alvarezii in various food applications, including bakery, meat, snacks, jams, and prebiotics. Abundant in vitamins, minerals, antioxidants, and bioactives...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141773829","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters 通过跟踪理化和感官参数的变化监测不同酸盐浓度下虹鳟鱼腌料的成熟过程
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-22 DOI: 10.1080/10498850.2024.2381001
Yusuf Kürsad Ogretici, Nalan Gokoglu
{"title":"Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters","authors":"Yusuf Kürsad Ogretici, Nalan Gokoglu","doi":"10.1080/10498850.2024.2381001","DOIUrl":"https://doi.org/10.1080/10498850.2024.2381001","url":null,"abstract":"Physicochemical and sensory changes of fish were investigated during marination of rainbow trout. Equilibration in the acidity of A (2% acid, 8% salt), B (4%, 8%), C (2%, 12%), and D (4%, 12%) grou...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141773398","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger 壳聚糖凝胶作为坦巴奎鱼汉堡的脂肪替代品
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-19 DOI: 10.1080/10498850.2024.2381013
Bruna Pinheiro Santos, Valfredo Figueira da Silva, Maria Ildilene da Silva, Adriana Sathie Ozaki Hirata, Marcio Douglas Goes, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes
{"title":"Chitosan Gel as a Fat Substitute in Tambaqui Fish Burger","authors":"Bruna Pinheiro Santos, Valfredo Figueira da Silva, Maria Ildilene da Silva, Adriana Sathie Ozaki Hirata, Marcio Douglas Goes, Maria Luiza Rodrigues de Souza, Elenice Souza dos Reis Goes","doi":"10.1080/10498850.2024.2381013","DOIUrl":"https://doi.org/10.1080/10498850.2024.2381013","url":null,"abstract":"Fish burgers were developed with chitosan gel as a fat replacer at various levels (0, 1, 2, and 3%). Adding chitosan was effective at increasing yield, yellowness, and water activity and decreasing...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141773396","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake 降低油炸鱼糜蛋糕钠含量的 Gim（Porphyra yezoensis）薄片
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-09 DOI: 10.1080/10498850.2024.2371806
Supattra Supawong, Jae W. Park, Joodong Park
{"title":"Gim (Porphyra yezoensis) Flakes for Decreased Sodium Content of Fried Surimi Fish Cake","authors":"Supattra Supawong, Jae W. Park, Joodong Park","doi":"10.1080/10498850.2024.2371806","DOIUrl":"https://doi.org/10.1080/10498850.2024.2371806","url":null,"abstract":"The study was to investigate the influence of the addition of sea vegetable (gim) flakes on physicochemical, nutritional, and antioxidative properties and stability over storage of salt-reduced fri...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141614477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Microbial Composition and Quality Changes in Whole Golden Pomfret (Trachinotus ovatus) During Refrigerated, Ice, and Vacuum-Packed Storage 整条金鲳鱼（Trachinotus ovatus）在冷藏、冰敷和真空包装贮藏期间的微生物组成和质量变化
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-09 DOI: 10.1080/10498850.2024.2363807
Shijie Liang, Mingze Li, Jingxuan Zhang, Xinning Wu, Shuai Zhuang, Elliot Mubango, Yuqing Tan, Hui Hong, Yongkang Luo
{"title":"Microbial Composition and Quality Changes in Whole Golden Pomfret (Trachinotus ovatus) During Refrigerated, Ice, and Vacuum-Packed Storage","authors":"Shijie Liang, Mingze Li, Jingxuan Zhang, Xinning Wu, Shuai Zhuang, Elliot Mubango, Yuqing Tan, Hui Hong, Yongkang Luo","doi":"10.1080/10498850.2024.2363807","DOIUrl":"https://doi.org/10.1080/10498850.2024.2363807","url":null,"abstract":"This study evaluated the quality and bacterial composition changes in whole golden pomfret under refrigeration, ice storage, and vacuum packaging at 4°C . Ice storage and vacuum packaging delayed s...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141614478","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition 超级冷藏条件下罗非鱼细菌微生物群的多样性和腐败特性
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-09 DOI: 10.1080/10498850.2024.2371924
Huiping Chen, Anjie Liang, Xiaolan Miao, Hong Chen, Jia Xue, Shengjia Lu, Jianyin Miao, Shan Duan
{"title":"The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition","authors":"Huiping Chen, Anjie Liang, Xiaolan Miao, Hong Chen, Jia Xue, Shengjia Lu, Jianyin Miao, Shan Duan","doi":"10.1080/10498850.2024.2371924","DOIUrl":"https://doi.org/10.1080/10498850.2024.2371924","url":null,"abstract":"To characterize the spoilage of tilapia under super-chilled storage, the bacterial profile and odor and volatile compounds were analyzed. Results showed that the shelf life and bacterial profile of...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141609544","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp (Penaeus vannamei) 真空去皮包装对南美白对虾（Penaeus vannamei）的保鲜效果
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-05 DOI: 10.1080/10498850.2024.2371798
Yuehan Zhao, Guangming Mei, Xiaojun Zhang, Si Chen, Dan Xu, Bin Zheng
{"title":"Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp (Penaeus vannamei)","authors":"Yuehan Zhao, Guangming Mei, Xiaojun Zhang, Si Chen, Dan Xu, Bin Zheng","doi":"10.1080/10498850.2024.2371798","DOIUrl":"https://doi.org/10.1080/10498850.2024.2371798","url":null,"abstract":"Penaeus vannamei (P. vannamei) is prone to deterioration and spoilage during storage due to its high content of moisture, amino acids, and protein. In order to prolong fresh-keeping state of P. van...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141609524","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage 晒干和对流干燥章鱼的质量参数和常温贮藏期间的估计货架期
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-07-03 DOI: 10.1080/10498850.2024.2371815
Wafa Hajji, Ines Essid, Sihem Bellagha
{"title":"Sun-Dried and Convective-Dried Octopus vulgaris Quality Parameters and Estimated Shelf Life During Ambient Temperature Storage","authors":"Wafa Hajji, Ines Essid, Sihem Bellagha","doi":"10.1080/10498850.2024.2371815","DOIUrl":"https://doi.org/10.1080/10498850.2024.2371815","url":null,"abstract":"Drying process was used in this study as a preserving method of octopus quality during storage. Octopus vulgaris quality attributes in terms of pH, water activity, color properties, total volatile ...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":null,"pages":null},"PeriodicalIF":1.6,"publicationDate":"2024-07-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141614476","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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