Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish ( Clarias macrocephalus × Clarias gariepinus )

Fresh Fish Degradation and Advances in Preservation Using Physical Emerging Technologies

(2021) Jéssica Tavares et al.   Foods

Effects of anatomical variation of muscle on composition and oxidation susceptibility of Atlantic mackerel (Scomber scombrus)

(2021) Hildur Inga Sveinsdóttir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

(2021) Hatairad Phetsang et al.   FOOD CHEMISTRY

Effect of recovery technique, antioxidant addition and compositional features on lipid oxidation in protein enriched products from cod- salmon and herring backbones

(2021) Haizhou Wu et al.   FOOD CHEMISTRY

Effects of three carp species on texture, color, and aroma properties of Suan yu, a Chinese traditional fermented fish

(2020) Pei Gao et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

(2020) Yueqi An et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes

(2020) Rui Ma et al.   Aquaculture Reports

Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea

(2020) Sirinet Chaijan et al.   FOOD CONTROL

Impact of lecithin incorporation on gel properties of bigeye snapper ( Priacanthus tayenus ) surimi

(2020) Worawan Panpipat et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality Assessment of Chilled and Frozen Fish—Mini Review

(2020) Ana M. Duarte et al.   Foods

Off‐flavors in pond‐grown ictalurid catfish: Causes and management options

(2019) Craig S. Tucker et al.   JOURNAL OF THE WORLD AQUACULTURE SOCIETY

Effects of different deodorising processes on the off-odour compounds and gel properties of common carp surimi

(2018) Ritian Jin et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Acrolein as a Major Volatile in the Early Stages of Fish Oil TAG Oxidation

(2018) Ako Shibata et al.   Journal of Oleo Science

Volatile components present in different parts of grass carp

(2018) Hongli Wang et al.   JOURNAL OF FOOD BIOCHEMISTRY

The beneficial effects of grape seed, sage and oregano extracts on the quality and volatile flavor component of hairtail fish balls during cold storage at 4 °C

(2018) Weiliang Guan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterisation of aroma-active and off-odour compounds in German rainbow trout ( Oncorhynchus mykiss ). Part II: Case of fish meat and skin from earthen-ponds farming

(2017) Mohamed Ahmed Abbas Mahmoud et al.   FOOD CHEMISTRY

Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

(2016) Mehdi Abdollahi et al.   FOOD CHEMISTRY

Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation

(2016) Xuxia Zhou et al.   FOOD CHEMISTRY

Development of a new method for determination of total haem protein in fish muscle

(2015) Manat Chaijan et al.   FOOD CHEMISTRY

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

(2015) Junke Li et al.   FOOD CONTROL

Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage

(2015) Saroat Rawdkuen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus)

(2013) Manat Chaijan et al.   FOOD CHEMISTRY

Characterization of volatile compounds in different edible parts of steamed Chinese mitten crab (Eriocheir sinensis)

(2013) Sai-qi Gu et al.   FOOD RESEARCH INTERNATIONAL

A review of analytical methods measuring lipid oxidation status in foods: a challenging task

(2012) Blanca Barriuso et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Myoglobin from Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince at Different pH Conditions

(2011) Yaowapa Thiansilakul et al.   JOURNAL OF FOOD SCIENCE

Proximate and fatty acids composition of the muscles and viscera of Asian catfish (Pangasius bocourti)

(2010) Pornpisanu Thammapat et al.   FOOD CHEMISTRY

Changes in heme proteins and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia (Oreochromis mossambicus×O. niloticus) during iced storage

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage

(2010) Sajid Maqsood et al.   FOOD CHEMISTRY

THE EFFECT OF PURGING TIME ON THE SENSORY PROPERTIES OF AQUACULTURED SOUTHERN FLOUNDER (PARALICHTHYS LETHOSTIGMA)

(2010) S.L. DRAKE et al.   JOURNAL OF SENSORY STUDIES

Identification and characterisation of headspace volatiles of fish miso, a Japanese fish meat based fermented paste, with special emphasis on effect of fish species and meat washing

(2009) Anupam Giri et al.   FOOD CHEMISTRY

Capacity of Reductants and Chelators To Prevent Lipid Oxidation Catalyzed by Fish Hemoglobin

(2009) Rodrigo Maestre et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determining factors affecting muddy-flavour taint in farmed barramundi, Lates calcarifer

(2008) Steve Percival et al.   AQUACULTURE

Odour-active and off-odour components in rainbow trout (Oncorhynchus mykiss) extracts obtained by microwave assisted distillation–solvent extraction

(2008) Serkan Selli et al.   FOOD CHEMISTRY

Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

(2008) Xiangjin Fu et al.   FOOD RESEARCH INTERNATIONAL

Discoloration and Lipid Deterioration of Farmed Giant Catfish (Pangasianodon gigas) Muscle during Refrigerated Storage

(2008) S. Rawdkuen et al.   JOURNAL OF FOOD SCIENCE