Processing and Preservation of Aquatic Products
Aquatic products are an important type of food, mainly including fish, shrimp, shellfish, crab, seaweed, etc. They provide human beings with high-quality protein, fatty acids, minerals, and other nutritional elements. Generally, aquatic raw materials need to go through transportation, processing, an...
I tiakina i:
| Hōputu: | Online |
|---|---|
| Reo: | Ingarihi |
| I whakaputaina: |
MDPI - Multidisciplinary Digital Publishing Institute
2023
|
| Ngā marau: | |
| Urunga tuihono: | ONIX_20230714_9783036578941_100 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|
| _version_ | 1869520573181198336 |
|---|---|
| collection | Directory of Open Access Books |
| description | Aquatic products are an important type of food, mainly including fish, shrimp, shellfish, crab, seaweed, etc. They provide human beings with high-quality protein, fatty acids, minerals, and other nutritional elements. Generally, aquatic raw materials need to go through transportation, processing, and preservation from the water area to the dining table. This Special Issue covers papers in the following areas: Advanced live fish transportation and quality change of aquatic products during transportation; New methods of processing on quality of aquatic products; New methods of preservation on shelf life and quality of aquatic products; Improvement of shelf life, nutrition, and quality of aquatic products; New detection, analysis, and management technology involved in transportation, processing, and preservation of aquatic products. |
| format | Online |
| id | doab-20.500.12854ir-101401 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2023 |
| publishDateRange | 2023 |
| publishDateSort | 2023 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1014012024-04-09T23:16:05Z Processing and Preservation of Aquatic Products Yin, Tao Shi, Liu surimi gels EGCG gel quality storage properties freeze-thaw cycle pickling fish sensory profile organic acids chemical composition lipid oxidation microbiological safety high hydrostatic pressure sous-vide sensory storage largemouth Trachinotus ovatus golden pompano modified atmosphere packaging superchilling storage physicochemical properties principal component analysis blunt snout bream respite time live transportation texture cell structure sweet orange essential oil antibacterial activity porous starch microcapsule crawfish crayfish ozone water ultrasound 16S rRNA gene sequencing washing times silver carp surimi quality characteristics protein oxidation cold plasma tilapia fillet microbiological quality oregano essential oil clove leaf essential oil melanosis ratio protein degradation TCA-soluble peptides mechanism Eriocheir sinensis aquaculture fatty acid free amino acid fermented fish product lactic acid bacteria inoculated fermentation quality improvement flavor characteristics electron-beam irradiation silver carp chunks water distribution muscle quality fish choice parameters attitudes socio-economic features consumer-seller determinants large yellow croaker calcium lactate surimi low-field nuclear magnetic resonance Raman spectroscopy fish cutting fish processing waterjet cutting machine vision artificial intelligence growth environment snakehead fish fish soup amino acid composition fatty acid composition sous vide scallop volatile compounds chilled storage green algae Ulva intestinalis cookies sensory evaluation physicochemical and nutritional properties functional food food safety nanozyme fish freshness platinum nanocube hypoxanthine silver carp (Hypophthalmichthys molitrix) pH-shifting process muddy off-odor gelling properties cathepsin retained water catfish proximate composition water content processing bacterial load n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Aquatic products are an important type of food, mainly including fish, shrimp, shellfish, crab, seaweed, etc. They provide human beings with high-quality protein, fatty acids, minerals, and other nutritional elements. Generally, aquatic raw materials need to go through transportation, processing, and preservation from the water area to the dining table. This Special Issue covers papers in the following areas: Advanced live fish transportation and quality change of aquatic products during transportation; New methods of processing on quality of aquatic products; New methods of preservation on shelf life and quality of aquatic products; Improvement of shelf life, nutrition, and quality of aquatic products; New detection, analysis, and management technology involved in transportation, processing, and preservation of aquatic products. 2023-07-14T14:29:58Z 2023-07-14T14:29:58Z 2023 book ONIX_20230714_9783036578941_100 9783036578941 9783036578958 https://directory.doabooks.org/handle/20.500.12854/101401 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/7498 https://mdpi.com/books/pdfview/book/7498 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-7895-8 10.3390/books978-3-0365-7895-8 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036578941 9783036578958 342 Basel open access |
| spellingShingle | surimi gels EGCG gel quality storage properties freeze-thaw cycle pickling fish sensory profile organic acids chemical composition lipid oxidation microbiological safety high hydrostatic pressure sous-vide sensory storage largemouth Trachinotus ovatus golden pompano modified atmosphere packaging superchilling storage physicochemical properties principal component analysis blunt snout bream respite time live transportation texture cell structure sweet orange essential oil antibacterial activity porous starch microcapsule crawfish crayfish ozone water ultrasound 16S rRNA gene sequencing washing times silver carp surimi quality characteristics protein oxidation cold plasma tilapia fillet microbiological quality oregano essential oil clove leaf essential oil melanosis ratio protein degradation TCA-soluble peptides mechanism Eriocheir sinensis aquaculture fatty acid free amino acid fermented fish product lactic acid bacteria inoculated fermentation quality improvement flavor characteristics electron-beam irradiation silver carp chunks water distribution muscle quality fish choice parameters attitudes socio-economic features consumer-seller determinants large yellow croaker calcium lactate surimi low-field nuclear magnetic resonance Raman spectroscopy fish cutting fish processing waterjet cutting machine vision artificial intelligence growth environment snakehead fish fish soup amino acid composition fatty acid composition sous vide scallop volatile compounds chilled storage green algae Ulva intestinalis cookies sensory evaluation physicochemical and nutritional properties functional food food safety nanozyme fish freshness platinum nanocube hypoxanthine silver carp (Hypophthalmichthys molitrix) pH-shifting process muddy off-odor gelling properties cathepsin retained water catfish proximate composition water content processing bacterial load n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology Processing and Preservation of Aquatic Products |
| title | Processing and Preservation of Aquatic Products |
| title_full | Processing and Preservation of Aquatic Products |
| title_fullStr | Processing and Preservation of Aquatic Products |
| title_full_unstemmed | Processing and Preservation of Aquatic Products |
| title_short | Processing and Preservation of Aquatic Products |
| title_sort | processing and preservation of aquatic products |
| topic | surimi gels EGCG gel quality storage properties freeze-thaw cycle pickling fish sensory profile organic acids chemical composition lipid oxidation microbiological safety high hydrostatic pressure sous-vide sensory storage largemouth Trachinotus ovatus golden pompano modified atmosphere packaging superchilling storage physicochemical properties principal component analysis blunt snout bream respite time live transportation texture cell structure sweet orange essential oil antibacterial activity porous starch microcapsule crawfish crayfish ozone water ultrasound 16S rRNA gene sequencing washing times silver carp surimi quality characteristics protein oxidation cold plasma tilapia fillet microbiological quality oregano essential oil clove leaf essential oil melanosis ratio protein degradation TCA-soluble peptides mechanism Eriocheir sinensis aquaculture fatty acid free amino acid fermented fish product lactic acid bacteria inoculated fermentation quality improvement flavor characteristics electron-beam irradiation silver carp chunks water distribution muscle quality fish choice parameters attitudes socio-economic features consumer-seller determinants large yellow croaker calcium lactate surimi low-field nuclear magnetic resonance Raman spectroscopy fish cutting fish processing waterjet cutting machine vision artificial intelligence growth environment snakehead fish fish soup amino acid composition fatty acid composition sous vide scallop volatile compounds chilled storage green algae Ulva intestinalis cookies sensory evaluation physicochemical and nutritional properties functional food food safety nanozyme fish freshness platinum nanocube hypoxanthine silver carp (Hypophthalmichthys molitrix) pH-shifting process muddy off-odor gelling properties cathepsin retained water catfish proximate composition water content processing bacterial load n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| topic_facet | surimi gels EGCG gel quality storage properties freeze-thaw cycle pickling fish sensory profile organic acids chemical composition lipid oxidation microbiological safety high hydrostatic pressure sous-vide sensory storage largemouth Trachinotus ovatus golden pompano modified atmosphere packaging superchilling storage physicochemical properties principal component analysis blunt snout bream respite time live transportation texture cell structure sweet orange essential oil antibacterial activity porous starch microcapsule crawfish crayfish ozone water ultrasound 16S rRNA gene sequencing washing times silver carp surimi quality characteristics protein oxidation cold plasma tilapia fillet microbiological quality oregano essential oil clove leaf essential oil melanosis ratio protein degradation TCA-soluble peptides mechanism Eriocheir sinensis aquaculture fatty acid free amino acid fermented fish product lactic acid bacteria inoculated fermentation quality improvement flavor characteristics electron-beam irradiation silver carp chunks water distribution muscle quality fish choice parameters attitudes socio-economic features consumer-seller determinants large yellow croaker calcium lactate surimi low-field nuclear magnetic resonance Raman spectroscopy fish cutting fish processing waterjet cutting machine vision artificial intelligence growth environment snakehead fish fish soup amino acid composition fatty acid composition sous vide scallop volatile compounds chilled storage green algae Ulva intestinalis cookies sensory evaluation physicochemical and nutritional properties functional food food safety nanozyme fish freshness platinum nanocube hypoxanthine silver carp (Hypophthalmichthys molitrix) pH-shifting process muddy off-odor gelling properties cathepsin retained water catfish proximate composition water content processing bacterial load n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| url | ONIX_20230714_9783036578941_100 |