天然和人工海水暂养对石斑鱼风味和免疫调节的影响：基于 GC-MS 和 UPLC-MS 非靶向代谢组学的研究

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

Journal of Aquatic Food Product Technology Pub Date : 2024-05-30 DOI:10.1080/10498850.2024.2359016

Yunyun Pan, Yawen Hong, Shiqian Fu, Huicheng Yang, Bangchu Lin, Yongjiang Lou, Yongyong Li

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引用次数: 0

摘要

通过电子舌和代谢组分析（GC-MS 和 UPLC-MS 技术），研究了黑鲷在暂养前后的味觉特征和代谢组。

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Effects of Natural and Artificial Seawater Temporary Rearing on Flavor and Immunomodulation of Acanthopagrus schlegelii: A Study Based on GC-MS and UPLC-MS Untargeted Metabolomics

Electronic tongue and metabolomic analysis (GC-MS and UPLC-MS techniques) were conducted to investigate the taste characteristics and metabolome of black sea bream before and after temporary rearin...

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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.