Zobrazeno 1 - 10 of 141 pro vyhledávání: '"Emiko OKAZAKI"'
1
Akademický článek
Non-destructive Approach for the Prediction of pH in Frozen Fish Meat Using Fluorescence Fingerprints in Tandem with Chemometrics
Autor: Md. Mizanur Rahman, Mario Shibata, Naho Nakazawa, Mst. Nazira Akhter Rithu, Shigeki Nakauchi, Tomoaki Hagiwara, Kazufumi Osako, Emiko Okazaki
Publikováno v: Fishes, Vol 7, Iss 6, p 364 (2022)
The pH of fish muscle is an important index for quality assessment, but the traditional methods using a pH meter and probe/electrode are destructive, time-consuming, and laborious, making them unsuitable for on-line meat-quality monitoring. Hence, an
Externí odkaz: https://doaj.org/article/c3443491d3164ef8988ef9775971695f
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2
Akademický článek
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
Autor: Qingqing Jiang, Emiko Okazaki, Jiawen Zheng, Tingting Que, Shiguo Chen, Yaqin Hu
Publikováno v: International Journal of Food Properties, Vol 21, Iss 1, Pp 1166-1179 (2018)
This study was conducted to investigate the potential of cryogenic freezing with liquid nitrogen in the shelf-life extension of northern snakehead (Channa argus) and clarify the effects of temperature fluctuations after freezing on the quality attrib
Externí odkaz: https://doaj.org/article/f6d3006316784fddbb3caa5fe8684f3e
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7
Recent research on factors influencing the quality of frozen seafood
Autor: Naho Nakazawa, Emiko Okazaki
Publikováno v: Fisheries Science. 86:231-244
In this review, recent findings related to various factors influencing quality properties of fish meat and its products during frozen storage are introduced. Many studies have indicated that protein denaturation is the factor determining the quality
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bf91f739a050f6ea454658a9325194b8
https://doi.org/10.1007/s12562-020-01402-8
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