{"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}
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}
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}
{"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}
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":"69 1","pages":""},"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}
{"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":"46 1","pages":""},"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}
{"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":"55 1","pages":""},"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}
{"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":"23 1","pages":""},"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}
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":"70 1","pages":""},"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}
{"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":"17 1","pages":""},"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}