Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain
Published 2018 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Comparison of nonvolatile taste active compounds of wild and cultured mud crab Scylla paramamosain
Authors
Keywords
<em class=EmphasisTypeItalic >Scylla paramamosain</em>, Nonvolatile taste active compounds, Free amino acid, 5′-Nucleotide, Betaine, Organic acid
Journal
FISHERIES SCIENCE
Volume -, Issue -, Pages -
Publisher
Springer Nature
Online
2018-07-07
DOI
10.1007/s12562-018-1227-0
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Biochemical Composition of Pond-Cultured vs. Wild Gravid Female Mud Crab Scylla paramamosain in Hainan, China: Evaluating the Nutritional Value of Cultured Mud Crab
- (2017) Fantong Meng et al. JOURNAL OF SHELLFISH RESEARCH
- Effect of vertebrate steroid hormones on the ovarian maturation stages of orange mud crab, Scylla olivacea (Herbst, 1796)
- (2016) H. Muhd-Farouk et al. AQUACULTURE
- Impact of high hydrostatic pressure on non-volatile and volatile compounds of squid muscles
- (2016) Jin Yue et al. FOOD CHEMISTRY
- Comparison of flavour qualities of three sourced Eriocheir sinensis
- (2016) Shuai Wang et al. FOOD CHEMISTRY
- Variation in proximate composition and fatty acid profiles of mud crab meat with regard to sex and body parts
- (2016) K. R. Sreelakshmi et al. INDIAN JOURNAL OF FISHERIES
- A review of maturation diets for mud crab genus Scylla broodstock: Present research, problems and future perspective
- (2016) Mohamad N. Azra et al. SAUDI JOURNAL OF BIOLOGICAL SCIENCES
- Effects of dietary lipid levels on growth, feed utilization, body composition and antioxidants of juvenile mud crab Scylla paramamosain (Estampador)
- (2015) Juan Zhao et al. AQUACULTURE
- Seasonal variations in free amino acids, nucleotide-related compounds, and fatty acids and meat yield of the coconut crab Birgus latro
- (2015) Taku Sato et al. FISHERIES SCIENCE
- Comparison of non-volatile taste-active compounds between the cooked meats of pre- and post-spawning Yangtze Coilia ectenes
- (2015) Jin-yuan Zheng et al. FISHERIES SCIENCE
- Life-history, movement, and habitat use of Scylla serrata (Decapoda, Portunidae): current knowledge and future challenges
- (2015) Hilke Alberts-Hubatsch et al. HYDROBIOLOGIA
- The natural diet of the mud crab Scylla olivacea (Herbst, 1896) in Pichavaram mangroves, India
- (2015) C. Viswanathan et al. SAUDI JOURNAL OF BIOLOGICAL SCIENCES
- Comparative performance of wild juvenile mud crab (Scylla serrata) in different culture systems in East Africa: effect of shelter, crab size and stocking density
- (2014) David Oersted Mirera et al. AQUACULTURE INTERNATIONAL
- Non-volatile taste components of several cultivated mushrooms
- (2013) Wen Li et al. FOOD CHEMISTRY
- Meat Quality of Chinese Mitten Crabs Fattened with Natural and Formulated Diets
- (2013) Luchang Shao et al. Journal of Aquatic Food Product Technology
- Comparison of non-volatile compounds and sensory characteristics of Chinese mitten crabs (Eriocheir sinensis) reared in lakes and ponds: Potential environmental factors
- (2012) Li Kong et al. AQUACULTURE
- Reproductive performance and offspring quality of wild-caught and pond-reared swimming crab Portunus trituberculatus broodstock
- (2010) Xugan Wu et al. AQUACULTURE
- Experimental nursery culture of the mud crab Scylla paramamosain (Estampador) in China
- (2010) Haihui Ye et al. AQUACULTURE INTERNATIONAL
- Comparison of wild and cultured sea bass (Dicentrarchus labrax) quality
- (2009) Ana Fuentes et al. FOOD CHEMISTRY
- Comparison of flavor components in shrimpLitopenaeus vannameicultured in sea water and low salinity water
- (2008) Mengqing LIANG et al. FISHERIES SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationPublish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn More