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Journal of Aquatic Food Product Technology最新文献

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Storage of Pre-Rigor Fish Muscle at Different Frozen Temperatures: Effects on Water-Holding, Metabolic Process, and Physicochemical Properties of Muscle Proteins 不同冷冻温度下预僵鱼肌肉的保存：对肌肉蛋白质保水、代谢过程和理化性质的影响
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2026-06-25 DOI: 10.1080/10498850.2026.2691735
Yue Zhou, Shuai Zhan, Wanjun Xu, Yi-Ming Zhao, Ruichang Gao, Yulong Bao
{"title":"Storage of Pre-Rigor Fish Muscle at Different Frozen Temperatures: Effects on Water-Holding, Metabolic Process, and Physicochemical Properties of Muscle Proteins","authors":"Yue Zhou, Shuai Zhan, Wanjun Xu, Yi-Ming Zhao, Ruichang Gao, Yulong Bao","doi":"10.1080/10498850.2026.2691735","DOIUrl":"https://doi.org/10.1080/10498850.2026.2691735","url":null,"abstract":"This study examined effects of rigor status (pre- vs post-rigor) and storage temperature (−10 vs −20 °C) on quality of snakehead fish meat. Pre-rigor frozen meat had lower thaw loss and centrifugation loss compared to post-rigor, likely due to a higher pH. Storage temperature did not affect the content of glycogen, lactic acid, and adenosine triphosphate (ATP), but the subsequent degradation of ATP-related compounds was altered in pre-rigor meat. In addition, protein denaturation and proteolysis was generally greater in post-rigor frozen meat. This study demonstrated that the timing of freezing is critical for the quality of frozen fish.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"1 1","pages":"1-13"},"PeriodicalIF":0.0,"publicationDate":"2026-06-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"148394486","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
Modification of Surfactin and Its Inhibition Mechanism Against Two Dominant Spoilage Bacteria in Aquatic Products 表面素的改性及其对水产品中两种优势腐败菌的抑制机理
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2026-01-02 DOI: 10.1080/10498850.2026.2630102
Yushuang Li, Yutong Wu, Yongyong Li, Huicheng Yang, Liqing Wu, Yongjiang Lou, Shiqian Fu
{"title":"Modification of Surfactin and Its Inhibition Mechanism Against Two Dominant Spoilage Bacteria in Aquatic Products","authors":"Yushuang Li, Yutong Wu, Yongyong Li, Huicheng Yang, Liqing Wu, Yongjiang Lou, Shiqian Fu","doi":"10.1080/10498850.2026.2630102","DOIUrl":"https://doi.org/10.1080/10498850.2026.2630102","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"35 1","pages":"30-50"},"PeriodicalIF":0.0,"publicationDate":"2026-01-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147381841","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
Anti-Inflammatory Effects of a Antarctic Krill ( Euphausia superba ) Oil Extracted by Supercritical Carbon Dioxide on RAW 264.7 Macrophages 超临界二氧化碳提取南极磷虾油对RAW 264.7巨噬细胞的抗炎作用
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2025-10-21 DOI: 10.1080/10498850.2025.2607667
Liting Wu, Meigui Xu, Jingying Lin, Wenxin Wu, Jiaze Zhong, Luqiang Huang, Huibin Chen
{"title":"Anti-Inflammatory Effects of a Antarctic Krill ( <i>Euphausia superba</i> ) Oil Extracted by Supercritical Carbon Dioxide on RAW 264.7 Macrophages","authors":"Liting Wu, Meigui Xu, Jingying Lin, Wenxin Wu, Jiaze Zhong, Luqiang Huang, Huibin Chen","doi":"10.1080/10498850.2025.2607667","DOIUrl":"https://doi.org/10.1080/10498850.2025.2607667","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"34 9","pages":"654-668"},"PeriodicalIF":0.0,"publicationDate":"2025-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147891207","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 Sustained-Release Oxygen Granule Preparation and Its Application in the Transportation of Live Sea Cucumber Apostichopus Japonicus 氧缓释颗粒的制备及其在活海参运输中的应用
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2025-10-01 DOI: 10.1080/10498850.2025.2566663
Yimeng Li, Jinghe Sun, Yan Zhou, Liming Sun, Jingfeng Yang
{"title":"The Sustained-Release Oxygen Granule Preparation and Its Application in the Transportation of Live Sea Cucumber <i>Apostichopus Japonicus</i>","authors":"Yimeng Li, Jinghe Sun, Yan Zhou, Liming Sun, Jingfeng Yang","doi":"10.1080/10498850.2025.2566663","DOIUrl":"https://doi.org/10.1080/10498850.2025.2566663","url":null,"abstract":"This study developed a sustained-release oxygen granule (SOG) to improve the transport of live sea cucumbers. During 8-day storage, SOG provided continuous oxygen while keeping seawater pH stable at 7.10 without affecting salinity. Compared to controls with added air, SOG significantly better preserved sea cucumber quality, delaying tissue autolysis and maintaining superior appearance and texture for up to 7 days. Furthermore, SOG prevented hypoxic stress, as evidenced by stable activities of key enzymes (AKP, ACP, SDH, LDH), supporting the organisms’ immune response throughout the storage period.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"1 1","pages":"1-15"},"PeriodicalIF":0.0,"publicationDate":"2025-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147909956","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds 预熟肉煎鱼饼对杂环芳香胺和挥发性风味化合物形成的影响
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2025-08-09 DOI: 10.1080/10498850.2025.2554615
Yulong Bao, Yaqi Zhang, Shengjun Chen, Teng Hui, Xiao Hu, Yueqi Wang, Chenguang Zhou, Ruichang Gao
{"title":"Effects of Frying Fish Cake Made from Pre-Rigor Meat on the Formation of Heterocyclic Aromatic Amines and Volatile Flavor Compounds","authors":"Yulong Bao, Yaqi Zhang, Shengjun Chen, Teng Hui, Xiao Hu, Yueqi Wang, Chenguang Zhou, Ruichang Gao","doi":"10.1080/10498850.2025.2554615","DOIUrl":"https://doi.org/10.1080/10498850.2025.2554615","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"34 7","pages":"493-506"},"PeriodicalIF":0.0,"publicationDate":"2025-08-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147922465","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
Rheological Behavior and Microstructures in the Hybrid Gel of Scallop ( Patinopecten yessoensis ) Male Gonad Hydrolysates Modified by κ-Carrageenan and Methyl-β-Cyclodextrin κ-卡拉胶和甲基-β-环糊精修饰扇贝雄性性腺水解物凝胶的流变行为和微观结构
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-09-13 DOI: 10.1080/10498850.2024.2415457
Wen Sun, Xiao‐Fan Cui, Jia‐Nan Yan, Xinyu Jiang, Li Lin, Hai-Tao Wu
{"title":"Rheological Behavior and Microstructures in the Hybrid Gel of Scallop ( <i>Patinopecten yessoensis</i> ) Male Gonad Hydrolysates Modified by κ-Carrageenan and Methyl-β-Cyclodextrin","authors":"Wen Sun, Xiao‐Fan Cui, Jia‐Nan Yan, Xinyu Jiang, Li Lin, Hai-Tao Wu","doi":"10.1080/10498850.2024.2415457","DOIUrl":"https://doi.org/10.1080/10498850.2024.2415457","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"33 8","pages":"601-611"},"PeriodicalIF":0.0,"publicationDate":"2024-09-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147913587","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
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":"9 1","pages":""},"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":"55 1","pages":""},"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":"38 1","pages":""},"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":"67 1","pages":""},"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
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