Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria

Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

(2021) Noman Walayat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of ethyl lauroyl arginate hydrochloride on microbiota, quality and biochemical changes of container-cultured largemouth bass (Micropterus salmonides) fillets during storage at 4 °C

(2020) Shuai Zhuang et al.   FOOD CHEMISTRY

Assessment of bacterial contributions to the biochemical changes of chill-stored blunt snout bream (Megalobrama amblycephala) fillets: Protein degradation and volatile organic compounds accumulation

(2020) Yan Li et al.   FOOD MICROBIOLOGY

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

(2019) Xidong Jiao et al.   FOOD HYDROCOLLOIDS

Protein degradation of black carp (Mylopharyngodon piceus) muscle during cold storage

(2019) Yulong Bao et al.   FOOD CHEMISTRY

Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds

(2019) Shiliang Jia et al.   FOOD MICROBIOLOGY

Incorporating nisin and grape seed extract in chitosan-gelatine edible coating and its effect on cold storage of fresh pork

(2019) Yun Xiong et al.   FOOD CONTROL

The effects of edible chitosan-based coatings on flavor quality of raw grass carp ( Ctenopharyngodon idellus ) fillets during refrigerated storage

(2018) Dawei Yu et al.   FOOD CHEMISTRY

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

Application of Illumina-MiSeq high throughput sequencing and culture-dependent techniques for the identification of microbiota of silver carp ( Hypophthalmichthys molitrix ) treated by tea polyphenols

(2018) Shiliang Jia et al.   FOOD MICROBIOLOGY

The role of microorganisms in the degradation of adenosine triphosphate (ATP) in chill-stored common carp (Cyprinus carpio) fillets

(2017) Dapeng Li et al.   FOOD CHEMISTRY

Comparison of postmortem changes in ATP-related compounds, protein degradation and endogenous enzyme activity of white muscle and dark muscle from common carp ( Cyprinus carpio ) stored at 4 °C

(2017) Qian Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Spoilage potential of three different bacteria isolated from spoiled grass carp ( Ctenopharyngodon idellus ) fillets during storage at 4 °C

(2017) Hang Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria

(2017) Foteini F. Parlapani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

(2016) Wenjun Kong et al.   FOOD HYDROCOLLOIDS

Effect of ginger extract and vinegar on ATP metabolites, IMP-related enzyme activity, reducing sugars and phosphorylated sugars in silver carp during postslaughter storage

(2016) Ce Shi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish (Clarias lazera) Surimi

(2016) Peng Li et al.   Journal of Aquatic Food Product Technology

New Alternatives in Seafood Restructured Products

(2014) Helena M. Moreno et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

(2014) Hongbing Fan et al.   FOOD CHEMISTRY

Microbial succession of grass carp (Ctenopharyngodon idellus) filets during storage at 4°C and its contribution to biogenic amines' formation

(2014) Hang Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Biochemical and physical changes of grass carp (Ctenopharyngodon idella) fillets stored at −3 and 0°C

(2013) Dasong Liu et al.   FOOD CHEMISTRY

Reduction of biogenic amine accumulation in silver carp sausage by an amine-negative Lactobacillus plantarum

(2013) Qilin Zhang et al.   FOOD CONTROL

Molecular identification of the microbiota of peeled and unpeeled brown shrimp (Crangon crangon) during storage on ice and at 7.5 °C

(2013) Katrien Broekaert et al.   FOOD MICROBIOLOGY

Effect of lightly salt and sucrose on rigor mortis changes in silver carp (Hypophthalmichthys molitrix) stored at 4°C

(2013) Ce Shi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

(2012) Chodsana Sriket et al.   FOOD CHEMISTRY

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

(2012) Sabrina Macé et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

EFFECTS OF BAMBARA GROUNDNUT PROTEIN ISOLATE ON PROTEIN DEGRADATION AND GEL PROPERTIES OF SURIMI FROM SARDINE (SARDINELLA ALBELLA )

(2012) TANAJI KUDRE et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enzymatic Activity and Flavor Compound Production in Fermented Silver Carp Fish Paste Inoculated with Douchi Starter Culture

(2011) Ladislaus M. Kasankala et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of sodium alginate-based edible coating containing different anti-oxidants on quality and shelf life of refrigerated bream (Megalobrama amblycephala)

(2010) Yongling Song et al.   FOOD CONTROL

Effects of heat treatment and glucono-δ-lactone-induced acidification on characteristics of soy protein isolate

(2008) Lydia J. Campbell et al.   FOOD HYDROCOLLOIDS