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...

Celý popis

Uloženo v:

Podrobná bibliografie
Médium:	Online
Jazyk:	angličtina
Vydáno:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Témata:	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
On-line přístup:	ONIX_20230714_9783036578941_100
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!

Buďte první, kdo okomentuje tento záznam!

Processing and Preservation of Aquatic Products

Podobné jednotky