Objective: In order to provide reference for application of sugar alcohols in dried aquatic products, effects of three kinds of sugar alcohols on the storage quality of dried shredded squid were studied, and the optimal additive amount was selected. Method: Dried shredded squid were prepared with...

Objective: To study the antibacterial properties of polylactic acid (PLA) modified resin active packaging films, the release of the active ingredients in the film in simulated fluid, and its application in the cold storage of salmon. Methods: With PLA, butanediol succinate-butylene adipate (PBSA)...

Sensory and nutrient quality was determined for Oreochromis shiranus - a tilapia endemic to the Shire River, southern Malawi. Fish had highest sensory (when deep fried in edible vegetable cooking oil) and nutrient content (raw) up to 3 hours. Organoleptically, processed fish were still liked by...

The objective of present investigation "Development of omega-3 rich food products using soybean and flaxseed" was to standardize and develop the products using soybean and flaxseed and their organoleptic evaluation. Omega-3 polyunsaturated fatty acids play a crucial role in reduction of...

In the first decade of the twenty-first century, bio-based economy based on nontraditional and innovative solutions got strengthened and gained a momentum in the international sphere as well, playing an ever increasing role from food processing through fuel production to industrial manufacturing in ...

Objective: According to the monitoring results of heavy metal of cadmium (Cd) in cancer pagurus imported from Europe and comparison of the content of Cd in various parts of cancer pagurus, to evaluate the health risk of cadmium in cancer pagurus. Methods: The heavy metal of Cd in 534 batches of the ...

Objective: To analyze the contaminations of arsenic, aluminum, lead and cadmium in dried striped seaweed in main producing areas of Nantong. Methods: A total of 170 batches of dried striped seaweed were sampled in 3 areas of Nantong. According to GB 5009.11-2014, GB 5009.182-2017, GB 5009.12-2017,...

Objective: To investigate the effects of different freezing rates and water-holding agents on the sensory quality of frozen crabs, and provide technical references for the material storage in crab processing industry. Methods: Slow freezers frozen (slow freezing group), air-cooled quick-freezing...

Objective: To obtain the cadmium exposure risk degree through the pathway of single consumption of Panjin Eriocheir sinensis. Methods: On the basis of 4 years of cadmium monitoring of Panjin Eriocheir sinensis, combining with other exposure parameters, and using hazard quotient (HQ) and cancer risk ...

Objective: To produce a seafood condiment by using enzymatic hydrolysis combined with Maillard reaction with the Argentine squid as the research object. Methods: Sensory evaluation was used as an indicator to determine the selection of protease. The dosages of three proteases of flavor protease,...