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Aquaculture Compendium

Comprehensive, encyclopedic resource for information on aquaculture

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AbstractFull Text

The study was conducted for three months at the Faculty of Fisheries, Bangladesh Agricultural University to reveal the utilization of waste of as (Pangasianodon hypophthalamus) processing plants in the supplementary diets of tilapia fish (Oreochromis niloticus) in pond system to compare the growth...

Author(s)
Hossain, M. I.; Shikha, F. H.; Alam, M. M.
Publisher
Bangladesh Agricultural University System (BAURES), Mymensingh, Bangladesh
Citation
Journal of the Bangladesh Agricultural University, 2020, 18, 2, pp 516-523
AbstractFull Text

Background and Objectives: Recently, the use of synthetic antioxidants has been limited due to having chemical and toxic compounds, so the use of natural compounds such as algae, as an alternative to synthetic compounds, is important for the storage of fishery products. The aim of this study was to ...

Author(s)
Bita, S.; Barzgar, L.
Publisher
National Nutrition & Food Technology Research Institute, Tehran, Iran
Citation
Iranian Journal of Nutrition Sciences & Food Technology, 2020, 15, 1, pp Fa123-Fa130, En131
AbstractFull Text

The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five...

Author(s)
Zuanazzi, J. S. G.; Goes, E. S. dos R.; Almeida, F. L. A. de; Goes, M. D.; Lara, J. A. F. de; Ribeiro, R. P.
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2020, 40, Suppl. 1, pp 300-304
AbstractFull Text

Improvement of consumer's palatability of Heterotis niloticus was investigated by value addition with natural spices and salt to improve its palatability and shelf-life. The major problem of H. niloticus is its poor taste, hence low demand and poor consumer's acceptability which affects the market...

Author(s)
Amuneke, K. E.; Oguntade, O. R.; Ikeogu, F. C.; Nomeh, U. A.
Publisher
Faculty of Agriculture, University of Nigeria, Nsukka, Nigeria
Citation
Agro-Science, 2020, 19, 2, pp 31-35
AbstractFull Text

Fish cake from grass carp was prepared and pretreated with 0.65 mg/L ozone aqueous solution combined with 10 mg/L chlorine dioxide (ClO2) before storage at 4 °C. Our objective was to study the effect of the treatment on the storage quality of fish cake. The results showed that the combined...

Author(s)
Du Jie; Yu Yong; Dai HongJie; Ma Liang; Zhang YuHao
Publisher
China Food Publishing Co., Beijing, China
Citation
Meat Research / Roulei Yanjiu, 2020, 34, 2, pp 80-85
AbstractFull Text

The objective of our present work was to investigate changes in the quality indicators and microbial diversity and community structure of largemouth bass fillets treated with acidic electrolyzed water (AEW) during storage at 4°C. Largemouth bass fillets were soaked in AEW for 3 (AEW1), 5 (AEW2) or...

Author(s)
Xiang YaFang; Xiong GuangQuan; Qiao Yu; Wang Lan; Wu WenJin; Ding AnZi; Li Xin; Shi Liu; Lu SuFang; Li Cai
Publisher
China Food Publishing Co., Beijing, China
Citation
Meat Research / Roulei Yanjiu, 2020, 34, 2, pp 65-72
AbstractFull Text

The total viable count and the number of Pseudomonas and Shewanella are important indicators affecting the freshness of Atlantic salmon. Therefore, the detection of their changes can help monitor and pre-judge the quality of Atlantic salmon during storage and transportation. The total viable count...

Author(s)
Yu ZhuZhu; Lin Hong; Wang JingXue
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2020, 41, 9, pp 139-144
AbstractFull Text

This article presents a survey of the literature on the types, distribution and sources of typical off-flavor substances in fish and meat along with the factors affecting these off-flavors and the methods to eliminate them. Relevant studies have showed that geosmin, 2-methylisoborneol, hexanal,...

Author(s)
Huang ChunHong; Leng RuiDan
Publisher
China Food Publishing Co., Beijing, China
Citation
Meat Research / Roulei Yanjiu, 2020, 34, 3, pp 88-93
AbstractFull Text

The volatile flavor components of channel catfish packaged under vacuum or air and stored at 4 °C were analyzed by solid phase mciroextraction-gas chromatography mass spectrometry (SPME-GC-MS) combined with electronic nose technology, and the electronic nose sensor signals of these two samples were ...

Author(s)
Zhou MingZhu; Xiong GuangQuan; Qiao Yu; Liao Li; Xiang YaFang; Wang Lan; Wu WenJin; Li Xin; Shi Liu; Ding AnZi
Publisher
China Food Publishing Co., Beijing, China
Citation
Meat Research / Roulei Yanjiu, 2020, 34, 3, pp 68-74
AbstractFull Text

Objective: To understand the pollution and drug resistance of Vibrio parahaemolyticus in freshwater fish in Yunnan province. Methods: A total of 110 freshwater fish from Kunming, Qujing, Dali, and Honghe were collected, and the suspected strains of Vibrio parahaemolyticus were isolated by referring ...

Author(s)
Wang Gao; Wang Miao; Chai YunMei; Tang XiaoZhao; Ren Xiang; Zou YangQiuShuo; Huang AiXiang
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2020, 11, 9, pp 2779-2784

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