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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

Ultrasonic wave (UW) and ultra-high pressure (UHP) were used for the treatment of lipoxygenase (LOX) from silver carp muscle. Our present work was undertaken to evaluate the effects of UW and UHP treatment on the conformation and enzyme activity of LOX using circular dichroism and fluorescence...

Author(s)
Wang BangGuo; Yu ZhenYu; Lin Lin; Pan LiJun; Jiang ShaoTong
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2018, 39, 3, pp 169-175
AbstractFull Text

Myosin was extracted from tilapia muscle, and the effect of 5 mmol/L L-lysine on the turbidity, solubility, molecular structure and shape of myosin (2.0 mg/mL) was studied in low ionic strength (0-150 mmol/L KCl) solutions. The L-lysine-induced solubilization behavior and mechanism of myosin were...

Author(s)
Zhu PanHong; Zhou ChunXia; Fu WeiYa; Qi HuiHong; Li Ting; Hong PengZhi
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2018, 39, 3, pp 97-103
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
AbstractFull Text

The aim of the present study was to assess the influence of storage temperature on virulence gene expression of Listeria monocytogenes (Lm) grown in a food matrix. Lm ATCC 19115 was grown in a salmon matrix or tryptone soya agar containing 0.6% yeast extract (TSA-YE) (control) at different...

Author(s)
Zhu YaHui; Zhu HongRi; Wang JiaYing; Zhang GongLiang; Hao HongShun; Hou HongMan
Publisher
China Food Publishing Co., Beijing, China
Citation
Shipin Kexue / Food Science, 2018, 39, 2, pp 138-143
AbstractFull Text

Objective: To analyze and evaluate the uncertainty of the quantitative determination of most probable number (MPN) count of Vibrio parahaemolyticus in frozen natural shrimp. Methods: According to JJF 1059.1-2012 Measurement uncertainty evaluation and representation and SN/T 4091-2015 Food...

Author(s)
Liao WenYan
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2018, 9, 22, pp 6015-6020
AbstractFull Text

Objective: To investigate the effects of arginine on water retention of muscle tissue and protein freeze denaturation using Micropterus salmoides as experimental material. Methods: The Micropterus salmoides was impregnated in arginine with different concentrations. Besides the water retention and...

Author(s)
Liu XiaoLi; Ge DaE; Wang Fan; Zhang JinZhen; Zhou JianZhong
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2018, 9, 22, pp 5975-5980
AbstractFull Text

Objective: To recycle the polysaccharide in the cooking liquid of Ruditapes philippinarum, remove the odor and protect the polysaccharides by microencapsulation technique. Methods: The polysaccharide from Ruditapes philippinarum cooking liquid were recovered by the ultra filtration alcohol...

Author(s)
Lv XueJiao; Wang SiTing; Song ZhiYuan; Qi YanXia; Zhao QianCheng; Li ZhiBo
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2018, 9, 22, pp 5936-5942
AbstractFull Text

The worldwide decline and overexploitation of ocean fisheries stocks had provided an incentive for the rapid growth of aquaculture. The aquaculture industry has been recognized as the fastest-growing food production system globally, with a 10% increase in production per year and is one of the most...

Author(s)
Suleiman, R.; Rosentrater, K.
Publisher
Canadian Center of Science and Education, Toronto, Canada
Citation
Journal of Food Research, 2018, 7, 5, pp 57-68

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