Zobrazeno 1 - 10
of 215
pro vyhledávání: '"Yanshun Xu"'
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:
Food Chemistry: X, Vol 22, Iss , Pp 101448- (2024)
Knowledge regarding the denaturation process and control methods for depolymerized sol-state myofibrillar proteins (MPs) during freezing remains scant. This study investigated the effects of protein cross-linking treatment before freezing on physicoc
Externí odkaz:
https://doaj.org/article/290d04c8f54545e89f0d8d8fa6627038
Autor:
Zhidong Zhang, Suhua Chen, Aihua Chen, Yanshun Xu, Yu Zhang, Wenwen Yu, Yi Cao, Chaofeng Jia, Yangping Wu
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-11 (2023)
Abstract The saltwater hard clam Mercenaria mercenaria (M. mercenaria) as a representative of low-value shellfish, enhancing its flavor quality, is the key to enter the high-end market. Nevertheless, there has not been reported research on the flavor
Externí odkaz:
https://doaj.org/article/af5d99708c4c41978b376cd9789e10b3
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:
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:
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
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