相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。A systematic review and analysis of long-term growth trials on the effect of diet on omega-3 fatty acid levels in the fillet tissue of post-smolt Atlantic salmon
T. S. Mock et al.
AQUACULTURE (2020)
Nutritional quality, oxidation, and sensory parameters in fillets of common carp (Cyprinus carpio L.) influenced by frozen storage (-20°C)
Nima Hematyar et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
The impact of stunning methods on stress conditions and quality of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C during 72 h postmortem
Longteng Zhang et al.
FOOD CHEMISTRY (2017)
The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets
Dapeng Li et al.
FOOD CHEMISTRY (2017)
Effect of using a high voltage electrostatic field on microbial communities, degradation of adenosine triphosphate, and water loss when thawing lightly-salted, frozen common carp (Cyprinus carpio)
Dapeng Li et al.
JOURNAL OF FOOD ENGINEERING (2017)
Sodium alginate coating with plant extract affected microbial communities, biogenic amine formation and quality properties of abalone ( Haliotis discus hannai Ino ) during chill storage
Ruoyi Hao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Intake of Carp Meat From Two Aquaculture Production Systems Aimed at Secondary Prevention of Ischemic Heart Disease a Follow-up Study
J. Mraz et al.
PHYSIOLOGICAL RESEARCH (2017)
Effects of different stunning methods on the flesh quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
Na Qin et al.
FOOD CHEMISTRY (2016)
Impact of sustainable feeds on omega-3 long-chain fatty acid levels in farmed Atlantic salmon, 2006-2015
M. Sprague et al.
SCIENTIFIC REPORTS (2016)
Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review
Jun-Hu Cheng et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Application of soy protein coatings and their effect on the quality and shelf-life stability of beef patties
Pedro Guerrero et al.
RSC ADVANCES (2015)
Postmortem changes in physicochemical properties of songpu mirror carp (Cyprinus carpio) during iced storage
Sichao Zhu et al.
FOOD BIOSCIENCE (2015)
Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures
Yulong Bao et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2015)
Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation
Ce Shi et al.
FOOD CONTROL (2014)
Free Amino Acid and ATP-Related Compounds in Sterile Tiger Puffer Fish (Takifugu rubripes) Fillets Stored at 4C
Tsuneo Shiba et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2014)
Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage
Luyun Cai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effects of different freezing treatments on the biogenic amine and quality changes of bighead carp (Aristichthys nobilis) heads during ice storage
Hui Hong et al.
FOOD CHEMISTRY (2013)
Haemoglobin-mediated lipid oxidation in the fish muscle: A review
Sajid Maqsood et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Protein expression and enzymatic activities in normal and soft textured Atlantic salmon (Salmo salar) muscle
Iciar Martinez et al.
FOOD CHEMISTRY (2011)
Optimization of Heat Processing of Farmed Atlantic Cod (Gadus morhua) Muscle with Respect to Cook Loss, Water Holding Capacity, Color, and Texture
D. Skipnes et al.
JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2011)
Nucleotides and their degradation products during processing of dry-cured ham, measured by HPLC and an enzyme sensor
Aleida S. Hernandez-Cazares et al.
MEAT SCIENCE (2011)
Berry Marinades Enhance Oxidative Stability of Herring Fillets
Sabine Sampels et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
CRYOPROTECTIVE EFFECTS OF TREHALOSE ON GRASS CARP (CTENOPHARYNGODON IDELLUS) SURIMI DURING FROZEN STORAGE
Jinfeng Pan et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)
Effects of slaughter methods on physical, biochemical and microbiological quality of rainbow trout Oncorhynchus mykiss and mirror carp Cyprinus carpio filleted in pre-, in- or post-rigor periods
Ayhan Duran et al.
FISHERIES SCIENCE (2008)
Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at -1.4 and -3.6 degrees C
A. S. Duun et al.
FOOD CHEMISTRY (2008)
Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage
U. Erikson et al.
JOURNAL OF FOOD SCIENCE (2008)
Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork
W. G. Zhang et al.
MEAT SCIENCE (2006)
Chemical and sensory quality changes of fish fingers, made from mirror carp (Cyprinus carpio L., 1758), during frozen storage (-18 degrees C)
Bahar Tokur et al.
FOOD CHEMISTRY (2006)
Trends in postmortem aging in fish: Understanding of proteolysis and disorganization of the myofibrillar structure
Christine Delbarre-Ladrat et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2006)
Quality assurance of raw fish based on HACCP concept
N Hamada-Sato et al.
FOOD CONTROL (2005)
Multisensor for fish quality determination
G Olafsdottir et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Comparative quality assessment of cultured and wild sea bream (Sparus aurata) stored in ice
C Alasalvar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
分享论文
