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Journal of Aquatic Food Product Technology最新文献

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Ultrasound-Mediated Technique for Facilitating Collagen Recovery from Yellowfin (Thunnus albacares) Skin: Insight into the Structure, Functional and Antioxidant Specification 利用超声波技术促进黄鳍鱼（Thunnus albacares）皮肤胶原蛋白的恢复：洞察结构、功能和抗氧化规范
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-02-06 DOI: 10.1080/10498850.2024.2306246
Mahshid Gharib Heidari, Masoud Rezaei, Samaneh Pezeshk
{"title":"Ultrasound-Mediated Technique for Facilitating Collagen Recovery from Yellowfin (Thunnus albacares) Skin: Insight into the Structure, Functional and Antioxidant Specification","authors":"Mahshid Gharib Heidari, Masoud Rezaei, Samaneh Pezeshk","doi":"10.1080/10498850.2024.2306246","DOIUrl":"https://doi.org/10.1080/10498850.2024.2306246","url":null,"abstract":"The highest yield (34%) and imino acid (18.7%) of collagen were obtained from yellowfin tuna (Thunnus albacares) skin using 20 min ultrasound. The collagen was identified as type I collagen accordi...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"25 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139770731","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
Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility 脱脂对从鱼副产品中提取的浓缩蛋白质的影响：技术工艺、营养价值和氨基酸生物可及性
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2024-01-28 DOI: 10.1080/10498850.2024.2305966
Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Fabiola Helena Dos Santos Fogaça, Caroline Mellinger Silva, Sidney Pacheco, Jorge Luis Rodríguez Pérez, Maressa Caldeira Morzelle, Oscar Zalla Sampaio-Neto, Luciana Kimie Savay-da-Silva
{"title":"Influence of Delipidification on Protein Concentrate Extracted from Fish By-Products: Technical Process, Nutritional Value, and Amino Acid Bioaccessibility","authors":"Geodriane Zatta Cassol, Jonatã Henrique Rezende-de-Souza, Fabiola Helena Dos Santos Fogaça, Caroline Mellinger Silva, Sidney Pacheco, Jorge Luis Rodríguez Pérez, Maressa Caldeira Morzelle, Oscar Zalla Sampaio-Neto, Luciana Kimie Savay-da-Silva","doi":"10.1080/10498850.2024.2305966","DOIUrl":"https://doi.org/10.1080/10498850.2024.2305966","url":null,"abstract":"Fish by-products were used to manufacture delipided fish protein concentrate (FPC), using Soxhlet method or single stage immersion, with n-hexane or anhydrous ethanol solvents. n-Hexane produced th...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"25 4 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2024-01-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139665778","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
Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre ( Argyrosomus regius ) and Shrimp ( Penaeus japonicus ) 蒸煮鲂鱼和对虾的近似物、氨基酸和维生素成分的测定
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-12-21 DOI: 10.1080/10498850.2023.2295909
Nalan Gokoglu, H. A. Yatmaz, Bahar Gümüş, Afsin Ceylan
{"title":"Determination of Proximate, Amino Acid, and Vitamin Compositions of Sous-Vide Cooked Meagre (\u0000 Argyrosomus regius\u0000 ) and Shrimp (\u0000 Penaeus japonicus\u0000 )","authors":"Nalan Gokoglu, H. A. Yatmaz, Bahar Gümüş, Afsin Ceylan","doi":"10.1080/10498850.2023.2295909","DOIUrl":"https://doi.org/10.1080/10498850.2023.2295909","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"24 11","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138949229","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
A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life 最佳滑动电弧等离子体、月桂精油和气调包装对太平洋白虾货架期的影响研究
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-12-15 DOI: 10.1080/10498850.2023.2283789
Malihe Mousavi, Seyede Marzieh Hosseini, Hedayat Hosseini, Abdol-Samad Abedi, Mohammadreza Khani, Ali Heshmati, Khadijeh Abhari, Farzaneh Shahraz, Mohammad Reza Shadan, Maryam Beigomi, Fahimeh Khoushabi, Masoud Aman Mohammadi
{"title":"A Study on the Influence of Optimal Gliding Arc Plasma, Laurus nobilis L. Essential Oil and Modified Atmosphere Packaging on Pacific White Shrimp Shelf-Life","authors":"Malihe Mousavi, Seyede Marzieh Hosseini, Hedayat Hosseini, Abdol-Samad Abedi, Mohammadreza Khani, Ali Heshmati, Khadijeh Abhari, Farzaneh Shahraz, Mohammad Reza Shadan, Maryam Beigomi, Fahimeh Khoushabi, Masoud Aman Mohammadi","doi":"10.1080/10498850.2023.2283789","DOIUrl":"https://doi.org/10.1080/10498850.2023.2283789","url":null,"abstract":"In this study, effectiveness of the optimal gliding arc (OGA) plasma on Pacific white shrimp (PWS) immersed in 3% Laurus nobilis leaf essential oil (EO) was evaluated in three types of packaging, i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"15 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138688528","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
Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles 优化加工设备参数以提高猕猴桃的分离效率
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-12-12 DOI: 10.1080/10498850.2023.2291371
Inemesit Edem Ekop, Kayode Joshua Simonyan, Udochukwu Nelson Onwuka, Ifiok Edem Ekop
{"title":"Optimization of Processing Machine Parameters for Separating Efficiency of Periwinkles","authors":"Inemesit Edem Ekop, Kayode Joshua Simonyan, Udochukwu Nelson Onwuka, Ifiok Edem Ekop","doi":"10.1080/10498850.2023.2291371","DOIUrl":"https://doi.org/10.1080/10498850.2023.2291371","url":null,"abstract":"The efficient processing of periwinkle is vital to unlocking its economic potentials, thus meeting our nutritional needs. This study aims to optimize the processing parameters using numerical simul...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"97 1 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138688376","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
Application of Placket Burman Design Analysis for Optimization of the Physico-chemical Properties of Multispecies Surimi 在优化多鱼种鱼糜的物理化学特性中应用 "褶式伯曼设计分析法
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-12-10 DOI: 10.1080/10498850.2023.2283002
Theresia Dwi Suryaningrum, Hasta Octavini, Hari Eko Irianto, Ellya Sinurat, Syamdidi Syamdidi, Diah Ikasari, Rhodiah Nurbayasari, Rahmawati Rahmawati
{"title":"Application of Placket Burman Design Analysis for Optimization of the Physico-chemical Properties of Multispecies Surimi","authors":"Theresia Dwi Suryaningrum, Hasta Octavini, Hari Eko Irianto, Ellya Sinurat, Syamdidi Syamdidi, Diah Ikasari, Rhodiah Nurbayasari, Rahmawati Rahmawati","doi":"10.1080/10498850.2023.2283002","DOIUrl":"https://doi.org/10.1080/10498850.2023.2283002","url":null,"abstract":"The application of Plackett–Burman design in investigating the effect of physicochemical attributes of multispecies surimi was performed. The surimi was made from five species, added with four type...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"14 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-12-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138568130","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
Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage 梅(Prunus domestica)提取物作为天然抗氧化剂在沙丁鱼肉末冷冻储存中的作用
IF 1.6 4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-11-15 DOI: 10.1080/10498850.2023.2276839
Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu
{"title":"Plum (Prunus domestica) Extract Acts as a Natural Antioxidant in Minced Sardine Muscles During Frozen Storage","authors":"Aylin Taskaya, Burcu Ozturk-Kerimoglu, Meltem Serdaroglu","doi":"10.1080/10498850.2023.2276839","DOIUrl":"https://doi.org/10.1080/10498850.2023.2276839","url":null,"abstract":"The potential usage of plum extract (PE) in minced sardine systems as a natural antioxidant was studied. Methanol-extracted PE indicated the highest antioxidant activity and was used (1%, 2%, 3%) i...","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"30 1","pages":""},"PeriodicalIF":1.6,"publicationDate":"2023-11-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"138539066","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 Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel Anguilla japonica 温泉水培养对日本鳗鲡肌肉营养价值的影响
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-11-12 DOI: 10.1080/10498850.2023.2277855
Mami Ishimaru, Katsuhisa Uchida, Yousuke Taoka, Tomoko Matsumoto, Ryusuke Tanaka
{"title":"Effects of Hot-Spring Water Culture on the Nutritional Value of Muscle from Japanese Eel <i>Anguilla japonica</i>","authors":"Mami Ishimaru, Katsuhisa Uchida, Yousuke Taoka, Tomoko Matsumoto, Ryusuke Tanaka","doi":"10.1080/10498850.2023.2277855","DOIUrl":"https://doi.org/10.1080/10498850.2023.2277855","url":null,"abstract":"","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"36 43","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135038504","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
Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus ) 抗坏血酸的抗菌、理化、感官特性及对热熏鲭鱼货架期影响的研究
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-11-03 DOI: 10.1080/10498850.2023.2275774
Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada
{"title":"Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( <i>Scomber scombrus</i> )","authors":"Emmanuel Ude, Joshua Ekpenyong, Stanley Iheanacho, Irom Okey, Benjamin Agada","doi":"10.1080/10498850.2023.2275774","DOIUrl":"https://doi.org/10.1080/10498850.2023.2275774","url":null,"abstract":"ABSTRACTThe effectiveness of ascorbic acid in improving the quality and shelf life of processed (smoked) mackerel fillets was investigated. The fish were divided into four ascorbic acid (AA) treatment groups and smoked for 18 hours at a temperature between 120°C and 150°C. After 28 days, the fish were tested for proximate, biochemical, microbiological, and sensory status. Based on the tests conducted, fish treated with 15 mg L−1 AA showed better nutrient composition, biochemical, and sensory qualities, while Enterobacteriaceae spp counts declined with higher AA concentrations. The study revealed that AA improved mackerel fish and extended their shelf life.KEYWORDS: Natural antioxidantsprocessed fishproximatebiochemistrysensory evaluation Disclosure statementNo potential conflict of interest was reported by the author(s).Additional informationFundingAuthors received no external funding for this work.","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"53 21","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135819267","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
Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( Anoplopoma fimbria ) in Commercial Seafood Products 实时聚合酶链反应(Real-Time Polymerase Chain Reaction, PCR)鉴定商业海产品中黑鲈(Anoplopoma fibria)的建立与评价
4区 农林科学
Journal of Aquatic Food Product Technology Pub Date : 2023-10-23 DOI: 10.1080/10498850.2023.2270217
Meng Qu, Yanhua Jiang, Yingying Guo, Wenjia Zhu, Shufang Liu, Na Li, Fengling Li, Lin Yao, Zhijun Tan, Lianzhu Wang
{"title":"Development and Evaluation of Real-Time Polymerase Chain Reaction (PCR) to Authenticate Sablefish ( <i>Anoplopoma fimbria</i> ) in Commercial Seafood Products","authors":"Meng Qu, Yanhua Jiang, Yingying Guo, Wenjia Zhu, Shufang Liu, Na Li, Fengling Li, Lin Yao, Zhijun Tan, Lianzhu Wang","doi":"10.1080/10498850.2023.2270217","DOIUrl":"https://doi.org/10.1080/10498850.2023.2270217","url":null,"abstract":"ABSTRACTBy comparing the cytochrome b fragment sequences of sablefish and 16 varieties susceptible to adulteration, a real-time polymerase chain reaction (PCR) method was established to detect sablefish-derived components. The PCR method was used to analyze commercial products. The method developed was highly specific without any cross-reaction in the other 16 species and with a limit of detection for deoxyribonucleic acid (DNA) of 0.002 ng µL−1 for sablefish. In addition, the mixed muscle tissues were detected at as low as 0.01 g kg−1. The applicability of the PCR method to 50 commercial prepackaged products revealed the accuracy of this method.KEYWORDS: Sablefishreal-time polymerase chain reactionauthenticationcytochrome b gene Disclosure statementThe authors declare no competing financial interest.Data availability statementThe datasets used and/or analyzed during the current study are available from the corresponding author on reasonable request.Additional informationFundingThis work was supported by the National Key Research and Development Program of China under Grant [number 2019YFC1604702]; National Key Research and Development Program of China under Grant [number 2016YFF0201805]; Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2020TD71]; and Central Public-interest Scientific Institution Basal Research Fund, CAFS under Grant [2021JC01].","PeriodicalId":15091,"journal":{"name":"Journal of Aquatic Food Product Technology","volume":"50 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-10-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135405601","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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