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Aquaculture Compendium

Comprehensive, encyclopedic resource for information on aquaculture

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AbstractFull Text

Objective: To analyze the influence of factors such as origin, unit price, raw material category and processing technology on the residual amount of aluminum in aquatic products. Methods: The residual amount of aluminum in 92 batches of aquatic products was detected by inductively coupled plasma...

Author(s)
He Wei; Han MingMing; Wang Ying
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 6, pp 1525-1529
AbstractFull Text

Fish products are more liable to contamination with pathogenic bacteria from human reservoirs during handling, processing and packaging. A total of 150 random samples of fish products represented by smoked Herring fish, Fessiekh (Fermented Mugil cephalus) and salted Sardine (50 of each) were...

Author(s)
Ghanem, N. A.; Samaha, I. A.; Nossair, M. A.
Publisher
Faculty of Veterinary Medicine, Alexandria University, Behira, Egypt
Citation
Alexandria Journal of Veterinary Sciences, 2019, 60, 2, pp unpaginated
AbstractFull Text

Suitability of marinated anchovies for ultra sound application as well as the effect of ultra sound on the shelf-life and color properties of marinated anchovies were investigated. In this regard, TVB-N, TBAR's, pH, texture profile, water activity and color analyses were conducted on varying level...

Author(s)
Ayvaz, Z.; Çakır, F.; Gündüz, H.; Erdağ, M.
Publisher
Turkish Science and Technology, Turkey
Citation
Turkish Journal of Agriculture - Food Science and Technology, 2019, 7, 3, pp 405-416
AbstractFull Text

The aim of present study was to evaluate the influence of cold storage on composition and properties of grass carp protein. The results show that muscle proteins of grass carp were degraded and underwent conformational changes when stored at 4°C, and significant changes of the proteins content, as...

Author(s)
Wang FaXiang; Chen Yan; Chen Sai; Li XiangHong; Yu Jian; Wang JianHui; Liu YongLe
Publisher
Zoological Society of Pakistan, Lahore, Pakistan
Citation
Pakistan Journal of Zoology, 2019, 51, 1, pp 15-20
AbstractFull Text

Objective: To evaluate the uncertainty of determination of malachite green (MG) content in Gadus by high performance liquid chromatography (HPLC). Methods: By establishing a mathematical model, the uncertainty of the determination of MG content in Gadus by HPLC was evaluated. The source of...

Author(s)
Gao Na; Wang WenLan; Guo Jun; Liu YanHui; Zhao QuanDong; Quan YaNan; Dong YeQi
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2019, 10, 3, pp 653-657
AbstractFull Text

The fillets of raw, micaceous and cooked grass carp were evaluated qualitatively. The results showed that immoxification increased the amount of fat (P<0.05). Microwave cooking also increased some of the fat oxidative indices, with the TBA (from 223/0 to 256/1 mgMDA/Kg) and FFA free fatty acids (from 1. 21 to 1.99%) increased (P<0.05), but the PV content of the peroxide remained unchanged. In addition, the unsaturated fatty acids (UFA), polyphenols (PUFA) and total ω-6 were increased during the process of unsaturation, but the total EPA+DHA and non-nutritional index (PI) decreased (P<0.05), indicating the effects Salt was on these indices, while on ω-3 it was not effective (P>0.05). On the other hand, microwave cooking caused a...

Author(s)
Miri, S. M.; Fard, M. H.
Publisher
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Citation
Journal of Innovation in Food Science and Technology, 2019, 11, 2, pp 79-89
AbstractFull Text

In this study, in order to improve the production capacity of the minceum gel and the tissue properties of the produced mold, two types of CMC and copper gum at a concentration of 0.5% and a quenching at a temperature of (C°4, C°25, C°40) and different times (16, 5, 3, 1, 0.5 hours) were used and...

Author(s)
Oven, S. M.; Sons, S. S. M.; Alishah, A.; Jamshidi, A.; Mohammadi, E.; Krdjzy, H.
Publisher
Department of Food Science and Technology, Islamic Azad University, Sabzevar Branch, Sabzevar, Iran
Citation
Journal of Innovation in Food Science and Technology, 2019, 11, 1, pp Pe119-Pe132
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

Although protected, special nature reserves are not isolated from anthropogenic influences entering from outside their borders. Water quality is particularly endangered at three special nature reserves in Vojvodina, i.e. Ludaško jezero (Ludas Lake), Carska bara (Imperial Pond) and Obedska bara...

Author(s)
Grabić, J.; Ðurić, S.; Ćirić, V.; Benka, P.
Publisher
Faculty of Food Technology Osijek, Josip Juraj Strossmayer University, Osijek, Croatia
Citation
Croatian Journal of Food Science and Technology, 2018, 10, 2, pp 179-184
AbstractFull Text

The effect of electron beam irradiation at doses of 1, 3, 5, 7, and 9 kGy on the sensory score, volatile flavor and relative odor activity value of crab meat (Ovalipes punctatus) was evaluated. Sensory evaluation showed that the smell of crab meat was changed after irradiation. The sensory score...

Author(s)
Mei KaLin; Li GaoShang; Chen YanTing; Zhang JinJie; Xu DaLun; Lou QiaoMing; Yang WenGe
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2018, 39, 24, pp 203-208

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