☆ 4.1 Article

Microbial Succession and Flavor Changes During Fermentation of Semi-Dried Sea Bass (Lateolabrax maculatus)

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2023)

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。

Article Chemistry, Applied

Application of ultrasound-assisted cryoprotectant impregnation for improving the storage quality of snakehead fish fillets

Jie Zheng et al.

Summary: This study investigates the effects of ultrasonic-assisted impregnation on the quality of snakehead fish fillets. The results show that ultrasonic treatment improves the fish fillets' freeze resistance and water holding capacity, suggesting its potential as an effective method in the aquatic product processing industry.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2023)

添加到收藏夹

Article Biochemistry & Molecular Biology

The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro

Danijela Raicevic et al.

Summary: This paper presents the results of a study on the impact of grape variety on the volatile aroma compounds and sensory properties of brandy produced in Podgorica sub-region (Montenegro). The study found that Muscat grape brandy had higher contents of certain compounds compared to brandies from other grape varieties, and the variety significantly influenced the characteristics of the brandy.

MOLECULES (2022)

添加到收藏夹

Article Environmental Studies

The impact of fisheries management on fishers' health and safety: A case study from Norway

Trine Thorvaldsen et al.

Summary: Norwegian fishers have been subjected to separate regulations for fisheries management and safety management, which may have negative consequences for their occupational health and safety. More research is needed to adopt a more holistic regulatory approach.

MARINE POLICY (2022)

添加到收藏夹

Article Food Science & Technology

Discrimination and characterization of volatile organic compound fingerprints during sea bass (Lateolabrax japonicas) fermentation by combining GC-IMS and GC-MS

Shi Nie et al.

Summary: This study identified and quantified volatile organic compounds (VOCs) in fermented sea bass using gas chromatography-ion mobility mass spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). Aldehydes were found to be the principal contributors to the overall flavor of fermented sea bass, and several characteristic VOCs were identified. GC-IMS was demonstrated to rapidly detect VOCs, providing a theoretical basis for studying flavor formation in fermented sea bass.

FOOD BIOSCIENCE (2022)

添加到收藏夹

Article Food Science & Technology

Effect of starter cultures and spices on physicochemical properties and microbial communities of fermented fish (Suanyu) after fermentation and storage

Yingying Sun et al.

Summary: This study evaluated the effects of starter cultures and spices on the physicochemical properties and microbial flora of Suanyu during fermentation and storage. The results showed that mixed starter cultures could improve the quality and inhibit the formation of harmful substances in Suanyu.

FOOD RESEARCH INTERNATIONAL (2022)

添加到收藏夹

Review Food Science & Technology

Technological roles of microorganisms in fish fermentation: a review

Yanshun Xu et al.

Summary: Fermentation is a crucial method for processing and preserving fish, enhancing flavor and nutritional value through naturally occurring enzymes and microbial activity. This review focuses on the role of microorganisms in texture, flavor, and biogenic amine accumulation in fermented fish, as well as factors influencing quality. Prospects for further research in fermented fish production are also discussed.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)

添加到收藏夹

Article Chemistry, Applied

Contribution of autochthonous microbiota succession to flavor formation during Chinese fermented mandarin fish (Siniperca chuatsi)

Yingying Shen et al.

Summary: This study used advanced techniques to investigate the flavor components and microbial diversity during the fermentation of Mandarin fish. It identified the main flavor components and three microbial genera closely associated with their production. These microorganisms play important roles in the formation of characteristic flavor substances.

FOOD CHEMISTRY (2021)

添加到收藏夹

Article Food Science & Technology

Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (Trichogaster pectoralis) by Using Sorbitol and Citric Acid

Phatthranit Klinmalai et al.

Summary: This study investigated the effects of sorbitol and citric acid on the physicochemical properties of frozen gourami fish fillets. Results showed that sorbitol helped retain moisture, reduce drip loss and cooking loss, and increase cooking yield, while citric acid effectively delayed TBARS formation during storage but led to lower texture and color quality in the fillets.

FOODS (2021)

添加到收藏夹

Review Food Science & Technology

Eating Fermented: Health Benefits of LAB-Fermented Foods

Vincenzo Castellone et al.

Summary: Lactic acid bacteria (LAB) are involved in producing various fermented products that are consumed globally, and many of these LAB-fermented foods are recognized for their health benefits, containing probiotic LAB or their metabolites. This review focuses on the health-related effects of LAB-fermented foods, particularly popular options like yoghurt, kefir, cheese, sauerkrauts, and kimchi.

FOODS (2021)

添加到收藏夹

Article Chemistry, Multidisciplinary

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan-CMC edible coating on the storage quality of sea bass

Qiuying Li et al.

Summary: Edible coatings based on PUL-CMC, GA, and/or PL were found to effectively delay deterioration and maintain quality of sea bass fillets during storage. Among the different coatings, PUL-CMC-GA-PL showed the best preservation properties, significantly inhibiting spoilage and maintaining texture and flavor characteristics of the fish.

RSC ADVANCES (2021)

添加到收藏夹

Review Food Science & Technology

Quality, functionality, and microbiology of fermented fish: a review

Jinhong Zang et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2020)

添加到收藏夹

Article Food Science & Technology

Aroma profiles of commercial Chinese traditional fermented fish (Suan yu) in Western Hunan: GC-MS, odor activity value and sensory evaluation by partial least squares regression

Pei Gao et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2020)

添加到收藏夹

Article Food Science & Technology

Fermentation in fish and by-products processing: an overview of current research and future prospects

Francisco J. Marti-Quijal et al.

CURRENT OPINION IN FOOD SCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Isolation, Identification and Investigation of Fermentative Bacteria from Sea Bass (Dicentrarchus labrax): Evaluation of Antifungal Activity of Fermented Fish Meat and By-Products Broths

Francisco J. Marti-Quijal et al.

FOODS (2020)

添加到收藏夹

Article Food Science & Technology

Physiological and genomic characterization of an exopolysaccharide- producing Weissella cibaria CH2 from cheese of the western Himalayas

Madhu Kumari et al.

FOOD BIOSCIENCE (2020)

添加到收藏夹

Article Food Science & Technology

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

Zhaoxia Yang et al.

FOOD BIOSCIENCE (2020)

添加到收藏夹

Article Biotechnology & Applied Microbiology

Correlations between microbiota succession and flavor formation during fermentation of Chinese low-salt fermented common carp (Cyprinus carpio L.) inoculated with mixed starter cultures

Jinhong Zang et al.

FOOD MICROBIOLOGY (2020)

添加到收藏夹

Article Chemistry, Applied

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

Zehan Wang et al.

FOOD CHEMISTRY (2020)

添加到收藏夹

Article Biochemistry & Molecular Biology

Comparative studies on structure and physiochemical changes of millet starch under microwave and ultrasound at the same power

Yang Li et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Microbiology

Shortening Fermentation Period and Quality Improvement of Fermented Fish, Chouguiyu, by Co-inoculation of Lactococcus lactis M10 and Weissella cibaria M3

Ruiqi Bao et al.

FRONTIERS IN MICROBIOLOGY (2018)

添加到收藏夹

Article Chemistry, Applied

A comparison of endogenous and microbial proteolytic activities during fast fermentation of silver carp inoculated with Lactobacillus plantarum

Fang Yang et al.

FOOD CHEMISTRY (2016)

添加到收藏夹

Article Chemistry, Applied

Simultaneous determination of amino acid nitrogen and total acid in soy sauce using near infrared spectroscopy combined with characteristic variables selection

Jiewen Zhao et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2013)

添加到收藏夹

Article Biochemistry & Molecular Biology

Tentative Identification of Volatile Flavor Compounds in Commercial Budu, a Malaysian Fish Sauce, Using GC-MS

Hajaratul Najwa Mohamed et al.

MOLECULES (2012)

添加到收藏夹

Article Agriculture, Multidisciplinary

Identification of distinctive volatile compounds in fish sauce

K Fukami et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.