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1
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Ruiz-Alonso SA, Girón-Hernández LJ, López-Vargas JH, Muñoz-Ramírez AP, Simal-Gandara J. Optimizing salting and smoking conditions for the production and preservation of smoked-flavoured tilapia fillets. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110733] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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2
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Li DY, Huang Y, Wang KX, Dong XP, Yu D, Ge LH, Zhou DY, Yu CX. Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1460758] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
- De-Yang Li
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Ying Huang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Ke-Xin Wang
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Xiu-Ping Dong
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Da Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Li-Hong Ge
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Da-Yong Zhou
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
| | - Chen-Xu Yu
- School of Food Science and Technology, Dalian Polytechnic University, Dalian, People’s Republic of China
- National Engineering Research Center of Seafood, Dalian, People’s Republic of China
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa, USA
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3
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Rizo A, Fuentes A, Fernández-Segovia I, Barat JM. Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.031] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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4
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Lyu J, Li Q, Zhang L, Zhang J, Dong Z, Feng L, Luo Y. Changes in quality of rainbow trout (Oncorhynchus mykiss) fillets preserved with salt and sugar at low concentrations and stored at 4°C. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1236272] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Jian Lyu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Qingzheng Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Longteng Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Zehong Dong
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Ligeng Feng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, PR China
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