Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Yueqin LIAO"'
Publikováno v:
Progress in Fishery Sciences, Vol 44, Iss 4, Pp 234-243 (2023)
Sepiella japonica is widely distributed on Zhejiang and Fujian coasts and is one of the four major fishery products in the East China Sea. Its meat is delicious, has high nutritional value, and is loved by consumers. Sepia esculenta is widely distrib
Externí odkaz:
https://doaj.org/article/44a939497a1a4aa9b18cb2c441a79da6
Autor:
Yixuan Ding, Yueqin Liao, Jiangyue Xia, Disha Xu, Menghua Li, Hongli Yang, Huimin Lin, Soottawat Benjakul, Bin Zhang
Publikováno v:
Foods, Vol 13, Iss 5, p 786 (2024)
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage,
Externí odkaz:
https://doaj.org/article/d1f7893a07814305bae72f32be0748fb
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 90-97 (2023)
The effects of NaCl concentrations (0%, 2%, 4% and 6%) on the changes in muscle quality of ready-to-eat shrimp (Solenocera crassicornis) were investigated during 50 days of chilled storage. During 0~50 day of chilled storage, the color, texture, mois
Externí odkaz:
https://doaj.org/article/83e19cae24a34d37b0926743ff6e7404
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 244-253 (2022)
The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed. The results showed that under the same frying temperature (190 ℃), with t
Externí odkaz:
https://doaj.org/article/61b4a186b42548c0b35163eb5a5a1c67
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100610- (2023)
Chemical and liquid chromatography-mass spectrometry (LC/MS)-based lipidomics analyses were performed to explore the alterations in lipid profiles in the hairtail muscle during air-drying. The peroxide value (POV) and carbonyl group value (CGV) in th
Externí odkaz:
https://doaj.org/article/a5411708a8d24bac8db369275aa6c325
Autor:
Yueqin Liao, Yixuan Ding, Yingru Wu, Qi Du, Jiangyue Xia, Junqi Jia, Huimin Lin, Soottawat Benjakul, Bin Zhang, Yi Hu
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
In the present study, changes in volatile compounds during processing were analyzed using the headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS), to investigate the generation of aroma in hairtails (Trichiurus lepturus) during air-dry
Externí odkaz:
https://doaj.org/article/81bf41847b734b1e92c2e10fec96a4e3
Publikováno v:
Fishes, Vol 8, Iss 7, p 372 (2023)
This study aimed to explore the changes in the quality of ready-to-eat peeled shrimp (Solenocera crassicornis) during chilled storage. The cooked shrimp were soaked in hermetically sealed jars, which were treated by three soaking methods: distilled w
Externí odkaz:
https://doaj.org/article/478612f43b1f4ed2aa5fbcf9793a7fbb
Autor:
Mijia Yu, Yixuan Ding, Qi Du, Yueqin Liao, Wenhua Miao, Shanggui Deng, Patrick J. Cullen, Rusen Zhou
Publikováno v:
Foods, Vol 12, Iss 9, p 1763 (2023)
A novel food processing technique based on the combination of cold atmospheric plasma (CAP) and chitosan oligosaccharide treatment (COS) was developed to enhance antibacterial performance and extend the shelf life of Pacific white shrimp (Litopenaeus
Externí odkaz:
https://doaj.org/article/29020cff9383402498a410a8aab2b0bb
Publikováno v:
Foods, Vol 11, Iss 17, p 2710 (2022)
The aim of this study is to investigate the effects of deep frying (DF) and air frying (AF) on the quality and flavour profile of hairtail (Trichiurus lepturus) fillets. The changes of some physicochemical indices such as moisture content, oil conten
Externí odkaz:
https://doaj.org/article/2ce26c7f93774e5aa44e412faa02ea1e