Zobrazeno 1 - 10
of 423
pro vyhledávání: '"Wenshui Xia"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 282-290 (2024)
To determine the quality changes and shelf life of grass carp fillets with sizing (GCFS), the aerobic bacterial count, microbial succession, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances
Externí odkaz:
https://doaj.org/article/837db28bf6bf4e229f2bc64ac7d150a8
Autor:
Haiyong GENG, Lihua CHEN, Fang YANG, Yi WU, Shufen WANG, Qixing JIANG, Yanshun XU, Wenshui XIA
Publikováno v:
Progress in Fishery Sciences, Vol 45, Iss 3, Pp 245-257 (2024)
In the Healthy China Strategy context, fish are increasingly in demand as a source of high-quality protein. Silver carp (Hypophthalmichthys molitrix) is a resource-rich and highly productive freshwater fish species found in China that is not edible r
Externí odkaz:
https://doaj.org/article/caeb0a321c724d299f1925af1f090a43
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 267-272 (2024)
To solve the problem of taste loss of new retail prepared fish after freezing and reheating. The changes of moisture content, water holding capacity, water distribution, and microstructure in pre-fried fish were analyzed during frying, freezing and r
Externí odkaz:
https://doaj.org/article/53e77c5b3c4e49a9a1be30f1915213db
Publikováno v:
Foods, Vol 13, Iss 13, p 2021 (2024)
The objective of this research was to investigate the impact of inoculating autochthonous starter cultures on the alterations in microorganisms, biogenic amines, nitrite, and N-nitrosamines in Chinese traditional fermented fish products (CTFPs) durin
Externí odkaz:
https://doaj.org/article/0f0f7ebe08aa4397b0828cd4543bc51b
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 213-226 (2020)
In this study, the aroma volatile compounds of commercial Chinese traditional fermented fish (Suan yu) from western Hunan were investigated. A total of 59 volatile compounds were identified and quantified by GC-MS combined with headspace solid-phase
Externí odkaz:
https://doaj.org/article/96faa045788640779aa670b923f2daca
Autor:
Xinyi Wen, Aihua Chen, Yangping Wu, Yunyi Yang, Yanshun Xu, Wenshui Xia, Yu Zhang, Yi Cao, Suhua Chen
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 400-411 (2020)
Meretrix meretrix with three shell colors (mottled shell, red shell, yellow shell) were analyzed for nutritive and taste attributes. Additionally, the influence of cooking on the taste active components was also evaluated. The three kinds of clams ha
Externí odkaz:
https://doaj.org/article/9ea0c5f5935b466891e4d6797d6a4549
Publikováno v:
Journal of Food Quality, Vol 2022 (2022)
To understand the effect of the interaction between wheat starch (WS) and wheat gluten (WG) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a WS and WG blend at the ratios of 15 : 1, 13 :
Externí odkaz:
https://doaj.org/article/e80bc52b69a84f629bd4cbc7bef7c7db
Publikováno v:
Molecules, Vol 28, Iss 2, p 519 (2023)
In the current study, bighead carp fish were used in conjunction with the flavourzyme enzyme to obtain (FPH) fish protein hydrolysates. The optimum conditions of the hydrolysis process included an enzyme/substrate ratio of 4% and a temperature of 50
Externí odkaz:
https://doaj.org/article/63507e16514d469bba148a5cbdfc8475
Publikováno v:
Foods, Vol 12, Iss 1, p 140 (2022)
Alterations of apoptosis have notable influences on flesh quality, but the mechanism is still unclear. Thus, apoptotic behaviors and related triggering mechanisms need to be explored. Fish muscle was prepared and stored at 4 °C for 0, 24, 48, 72, 96
Externí odkaz:
https://doaj.org/article/6cd7385f854543b0bc36f4817401c4f7
Publikováno v:
Ultrasonics Sonochemistry, Vol 79, Iss , Pp 105802- (2021)
Preparation of highly stable Pickering emulsions stabilized by food grade particles especially with low concentrations is of concern. In this study, the effects of two-step emulsification procedure with different sequential ultrasonic processes on th
Externí odkaz:
https://doaj.org/article/7979cb7a81e44fc3b6951fc95eb8c5ac