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AbstractFull Text

BACKGROUND: Nowadays essential oils with antioxidant properties are used in order to increase the shelf life of pre-cooked food. OBJECTIVES: This study was carried out to compare the effect of Cumin and three methods of cooking, frying, oven baking and steaming on oxidative changes of pre-cooked...

Author(s)
Tooryan, F.; Reyhani, M.; Shiravani, Z.
Publisher
Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Citation
Journal of Veterinary Research, 2019, 73, 4, pp Pe435-Pe446
AbstractFull Text

BACKGROUND: In recent years, the use of biofloc has been considerable as a culture method to protect water quality and reduce the cost of food in the environment cultured shrimp. OBJECTIVES: The purpose of this study was to evaluate the effects of different levels of biofloc on water quality,...

Author(s)
Adineh, H.; Harsij, M.
Publisher
Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran
Citation
Journal of Veterinary Research, 2019, 73, 4, pp Pe393-Pe401
AbstractFull Text

Objective: To establish a method for the determination of gentamycin and neomycin residues in sturgeon by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS). Methods: The samples were extracted with 10 mmol/L phosphate buffer solution, precipitating protein with 0.1%...

Author(s)
Lv Fang; Li Ying; Shen Yuan; Jia Chen; Sun Xuan; Gao Feng; Zhang Yuan
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 1, pp 234-239
AbstractFull Text

Objective: To establish a method for adulteration identification of salmon and establish the DNA sequence reserve database, and raise the preventive measures and suggestions on adulterated behavior. Methods: The brief identification key of salmon was made. The features and different stages of...

Author(s)
He XiaoXia; Xu YanLi; Xu Ying; Meng XiaoQing; Jiao HongQiang
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 1, pp 220-225
AbstractFull Text

Objective To establish an analytical method for determination of furazolidone, furaltadone, nitrofurazone, nitrofurantoin and nifursol metabolites in shellfish by isotope dilution liquid chromatography-tandem mass spectrometry (LC-MS/MS). Methods Isotopic internal standards were added to the...

Author(s)
Yang Peng; Liu GuiHua; Chen LiLi; Zhu Zhou; Liu HongHe; Yuan GuanXiang
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 1, pp 195-203
AbstractFull Text

With the rapid development of society, people are often in a state of fatigue. This state imperceptibly affects the normal quality of life and social production of contemporary people. If it does not eliminate or delay fatigue in time, it will cause various diseases. The active substances with...

Author(s)
Zhao YuXi; Xiong HeJian; Su YongChang; Liu ShuJi; Wu JingNa; He ChuanBo; Liu ZhiYu
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 1, pp 158-164
AbstractFull Text

This study aimed to evaluate the nutritional value (proximate composition, fatty acid profiles, vitamins and minerals) contents and also nutritional quality indices (NQI) of grass carp (Ctenopharyngodon idella) prepared according to common consumer techniques: raw, poached, steamed, microwaved,...

Author(s)
Golgolipour, S.; Khodanazary, A.; Ghanemi, K.
Publisher
Iranian Fisheries Science Research Institute, Tehran, Iran
Citation
Iranian Journal of Fisheries Sciences, 2019, 18, 1, pp 110-123
AbstractFull Text

The effects of the use of essential oil of Rosmarinus officinalis on the chemical quality and fatty acids of fish fillets of Ctenopharyngodon idella were investigated during frozen storage at -18°C for 6 months. Fish fillets were divided into three groups; the control (C) without rosemary essential ...

Author(s)
Roomiani, L.; Ghaeni, M.; Moarref, M.; Fallahi, R.; Lakzaie, F.
Publisher
Iranian Fisheries Science Research Institute, Tehran, Iran
Citation
Iranian Journal of Fisheries Sciences, 2019, 18, 1, pp 95-109
AbstractFull Text

The purpose of the experiment was to explore the quality change of abalone with four cooking methods, namely boiling-water cooking (BWC), steam cooking (SC), microwave cooking (MC) and vacuum-sealed bag cooking (VSBC). The quality indicators of cooked abalone including mass loss percentage,...

Author(s)
Wang Yang; Liu WenTao; Pan JinFeng; Jiang PengFei; Zhang XiaoFang; Qin Lei; Dong XiuPing
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2018, 39, 3, pp 69-75
AbstractFull Text

Pseudomonas spp., Acinetobacter spp. and Brochothrix thermosphacta isolated from chilled raw tuna (Thunnus obesus) at the end of shelf life were explored for their spoilage potential. Bacterial counts and growth kinetic parameters, sensory quality, total volatile basic nitrogen (TVB-N) and biogenic ...

Author(s)
Liu AiFang; Xie Jing; Qian YunFang
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2018, 39, 3, pp 7-14

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