Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Anzi DING"'
Autor:
Fangxue CHEN, Wenxing QIU, Lingwei SHEN, Dongsheng LI, Yu QIAO, Wenjin WU, Guangquan XIONG, Lan WANG, Anzi DING, Xin LI, Liu SHI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 36-45 (2023)
In this experiment, blunt-snout bream was used as raw material, and the pickled blunt-snout bream was processed by two traditional drying methods, sun-drying and shade-drying, and by measuring peroxide value, acid value, anisidine value, polydilute i
Externí odkaz:
https://doaj.org/article/b737aebc95494f199c6ffa6240c4f3bf
Correlation between Respiratory Rate and Muscle Quality of Fresh Rainbow Trout (Oncorhynchus mykiss)
Autor:
Yiwen WU, Manman ZHAO, Xiaopeng YOU, Lan WANG, Liu SHI, Anzi DING, Wenjin WU, Sheng CHEN, Weiqing SUN, Guangquan XIONG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 29-36 (2023)
In order to investigate the correlation between respiratory rate and muscle quality in fresh rainbow trout, the changes of muscle quality corresponding to different respiratory rates were analyzed. The contents of lactic acid, glycogen, malondialdehy
Externí odkaz:
https://doaj.org/article/7d758f0122594a3dba72deeca6c7e05c
Autor:
Xiaoying LUO, Xuehong LI, Shugang LI, Shang CHU, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 423-432 (2022)
During the live transportation, shrimp can be affected by temperature, dissolved oxygen, high crowding, vibration and other environmental factors, triggering stress response, which will adversely affect the body function and muscle quality of shrimp.
Externí odkaz:
https://doaj.org/article/d709fe54a0ea41c096008c91eef6f4a0
Autor:
Gangpeng SHI, Tianqi GAO, Feng QUE, Chao WANG, Yu QIAO, Liu SHI, Wenjin WU, wei YU, Anzi DING, Xin LI, Li LIAO, Guangquan XIONG, Lan WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 53-60 (2022)
The nutrient composition, yield, water-holding capacity, texture and microstructure of Procambraus clarkii meat from April to June 2020 and three sizes (S: 10~20 g, M: 20~30 g, L: 30~40 g) of crayfish were analyzed and compared. The results showed th
Externí odkaz:
https://doaj.org/article/fddca00935414448a205dbddaea4eee7
Autor:
Dandan WANG, Lan WANG, Jiangtao LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Wenfang HAN
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 211-219 (2022)
Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of sur
Externí odkaz:
https://doaj.org/article/3815bff8c7694439bf0fa4e5b3f6f7c8
Autor:
Xuehong LI, Xiaoying LUO, Peng FU, Xiaoyan FU, Shugang LI, Liu SHI, Wenjin WU, Anzi DING, Guangquan XIONG, Lan WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 41-49 (2022)
In order to explore the effect of key technology on crayfish product quality, crayfish was used as raw material through texture analysis, low field nuclear magnetic resonance and sensory evaluation methods. The water-retaining agent (1%, 1.5% phospha
Externí odkaz:
https://doaj.org/article/4b4a6794055b463e99dd9db783c163fa
Autor:
Feng QUE, Tianqi GAO, Chao WANG, Guangquan XIONG, Liu SHI, Wenjin WU, Yu QIAO, Anzi DING, Xin LI, Lan WANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 48-55 (2022)
The effects of dextran, sucrose, trehalose, xylo-oligosaccharide and fructooligosaccharide on the microstructure, gel protein structure, water molecule fraction and texture characteristics of grass carp surimi were studied. SEM results showed that co
Externí odkaz:
https://doaj.org/article/4cacdb5555ec4fb9bff6d0d77b418e62
Autor:
Mingzhu Zhou, Gangpeng Shi, Yi Deng, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study aimed to compare the changes in the quality characteristics of air-fried (AF) shrimp meat and deep-fried (DF) shrimp meat at different frying temperatures (160, 170, 180, 190°C). Results showed that compared with DF, the moisture and fat
Externí odkaz:
https://doaj.org/article/8a6acbce467740aeac490675e4922364
Autor:
Yuzhao Ling, Mingzhu Zhou, Yu Qiao, Guangquan Xiong, Lingyun Wei, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding, Xin Li
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thi
Externí odkaz:
https://doaj.org/article/5132f644e8f5400c80937354287f722e
Autor:
Mingzhu Zhou, Yuzhao Ling, Fangxue Chen, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding
Publikováno v:
Foods, Vol 11, Iss 13, p 1931 (2022)
In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stor
Externí odkaz:
https://doaj.org/article/86bebfd17afc427f801bb574b17fbb8a