Pub Date : 2024-07-30DOI: 10.1080/10498850.2024.2380992
Ayumi Furuta, Renri Okura, Shota Tanimoto
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...
{"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}
Pub Date : 2024-07-24DOI: 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
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...
目的是提取 I 型胶原蛋白，并确定其理想的提取条件、技术参数和抗氧化特性。实验采用了 2 × 3 因子设计，在不同的提取条件下，...
{"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}
Pub Date : 2024-07-24DOI: 10.1080/10498850.2024.2381011
Hasmadi Mamat, Ahmad Hazim Abdul Aziz, Mohd Khairi Zainol, Wolyna Pindi, Norazlina Mohammad Ridhwan, Rovina Kobun, Nicky Rahmana Putra
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...
{"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}
Pub Date : 2024-07-22DOI: 10.1080/10498850.2024.2381001
Yusuf Kürsad Ogretici, Nalan Gokoglu
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...
研究了腌制虹鳟鱼过程中鱼肉的理化和感官变化。A 组（2% 酸、8% 盐）、B 组（4%、8%）、C 组（2%、12%）和 D 组（4%、12%）的酸度均衡，而 B 组（4%、8%）、C 组（2%、12%）和 D 组（4%、12%）的酸度均衡。
{"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}
Pub Date : 2024-07-19DOI: 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
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...
{"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}
Pub Date : 2024-07-09DOI: 10.1080/10498850.2024.2371806
Supattra Supawong, Jae W. Park, Joodong Park
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...
这项研究旨在探讨添加海菜（gim）片对减盐油炸食品的理化、营养和抗氧化特性以及储存稳定性的影响。
{"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}
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...
{"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}
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...
{"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}
Pub Date : 2024-07-05DOI: 10.1080/10498850.2024.2371798
Yuehan Zhao, Guangming Mei, Xiaojun Zhang, Si Chen, Dan Xu, Bin Zheng
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...
{"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}
Pub Date : 2024-07-03DOI: 10.1080/10498850.2024.2371815
Wafa Hajji, Ines Essid, Sihem Bellagha
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 ...
{"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}
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