Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Changrong, Ou"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 152-162 (2022)
Complex microbial metabolism is key to the unique flavor formation of Chinese fermented mandarin fish (mackerel). In this study, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the formation of volatile flavor compounds in f
Externí odkaz:
https://doaj.org/article/7e871c0ebcf548e49997a82b7db925fd
Publikováno v:
Foods, Vol 12, Iss 21, p 3964 (2023)
An intelligent indicator was developed by immobilizing bromocresol green (BCG) within the polyacrylamide (PAAm) hydrogel matrix to monitor the total volatile basic nitrogen (TVB-N) content of fish. The FTIR analysis indicated that BCG was effectively
Externí odkaz:
https://doaj.org/article/2b1f207713924efd8393ae9dbdf8b1b5
Publikováno v:
Foods, Vol 12, Iss 19, p 3682 (2023)
Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carra
Externí odkaz:
https://doaj.org/article/753cc01e16ab4cae982a6e51f78e723c
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The influence of microbiota composition and metabolisms on the safety and quality of fermented fish products is attracting increasing attention. In this study, the total viable count (TVC), pH, total volatile base nitrogen (TVB-N) as well as biogenic
Externí odkaz:
https://doaj.org/article/8ab9c332e9b2418db3474fe8114f557e
Autor:
Li Tong, Haiqing Tang, Jingyi Chen, Shangyuan Sang, Ruiping Liang, Zhepeng Zhang, Changrong Ou
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
To explore the potential application of static magnetic field (SMF) treatment in marine fish preservation, the sea bass (Lateolabrax japonicus) was exposed to SMF (5 mT) and its quality changes during cold storage were evaluated by total viable count
Externí odkaz:
https://doaj.org/article/2ff225c5dd3a4663b9d7b963516e2816
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100319- (2022)
This study aimed to investigate the effect of fish skin gelatin (Gadus morhua, 0.5%, or 1.0%, flour basis) on the properties of wheat (Triticum aestivum) dough and bread. Compared with the control group, the addition of 1.0% gelatin increased the sto
Externí odkaz:
https://doaj.org/article/860275bed22d49b0955f997edfad5074
Publikováno v:
Foods, Vol 11, Iss 20, p 3197 (2022)
Divalent calcium ions (Ca2+) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and prot
Externí odkaz:
https://doaj.org/article/4e25acee577b49f0ba74e23247ffa722
Publikováno v:
Foods, Vol 11, Iss 13, p 1897 (2022)
Affected by micro-organisms and endogenous enzymes, fish are highly perishable during storage, processing and transportation. Efficient evaluation of fish freshness to ensure consumer safety and reduce raw material losses has received an increasing a
Externí odkaz:
https://doaj.org/article/0818d20083304caea31f88b6017b534c
Publikováno v:
Journal of Ocean University of China. 22:565-575
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8c76a47c9a0dbae2b485fcb07ce6c55
https://doi.org/10.1007/s11802-023-5326-x
https://doi.org/10.1007/s11802-023-5326-x
Publikováno v:
Food Analytical Methods. 16:206-214
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b65f5aaa7828998c3dfcae4127a09217
https://doi.org/10.1007/s12161-022-02398-w
https://doi.org/10.1007/s12161-022-02398-w