1
|
Fernandes CM, Sveinsdóttir HI, Tómasson T, Arason S, Gudjónsdóttir M. Influence of hot-smoking on the stability of fresh and frozen-thawed deep-skinned Atlantic mackerel fillets during cold storage. Food Sci Nutr 2024; 12:4849-4864. [PMID: 39055232 PMCID: PMC11266935 DOI: 10.1002/fsn3.4132] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2023] [Revised: 02/22/2024] [Accepted: 03/14/2024] [Indexed: 07/27/2024] Open
Abstract
Atlantic mackerel (Scomber scombrus) caught during the summer months in Icelandic waters after intensive feeding is rich in lipids and, thus, sensitive to lipid degradation. Recent studies have led to improved cooling and handling on board, ensuring high-quality raw material. However, studies on the development of high-quality products for human consumption are lacking. The study aimed to investigate the effects of hot-smoking on the physicochemical, microbial, and sensory quality of deep-skinned Atlantic mackerel fillets during chilled storage (1 ± 0.6°C). In addition, the quality of smoked mackerel from frozen-thawed fillets (9 months at -25 ± 1.8°C) was compared to that of fresh-smoked fillets to evaluate the possibility of the industry being able to provide smoked fillets throughout the year, despite the short fishing season. Brining and hot-smoking reduced total viable counts and inactivated Listeria monocytogenes. Hot-smoking positively affected the sensory attributes of the fillets and sensory quality was largely maintained for at least 21 days of chilled storage. Although slightly lower sensory and texture scores were obtained for frozen-thawed smoked fillets, they remained within acceptable limits throughout the period of cold storage. The shelf-life of smoked Atlantic mackerel deep-skinned fillets stored at 1°C is, therefore, assessed to be at least 21 days. Well-fed Atlantic mackerel is suitable for developing high-quality and stable smoked fillet products from both fresh and frozen-thawed raw materials.
Collapse
Affiliation(s)
- Carina Mascarenhas Fernandes
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Faculty of Sciences and TechnologyUniversity of Cape VerdePraia, SantiagoCape Verde
| | - Hildur Inga Sveinsdóttir
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Matís Ohf./Icelandic Food and Biotech R&DReykjavíkIceland
| | - Tumi Tómasson
- UNESCO GRÓ—Fisheries Training ProgrammeHafnarfjorðurIceland
| | - Sigurjón Arason
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Matís Ohf./Icelandic Food and Biotech R&DReykjavíkIceland
| | - María Gudjónsdóttir
- Faculty of Food Science and NutritionUniversity of IcelandReykjavíkIceland
- Matís Ohf./Icelandic Food and Biotech R&DReykjavíkIceland
| |
Collapse
|
2
|
Li Q, Huang Y, Zhang X, Zou C, Lin L. Improvement of muscle quality in tilapia (Oreochromis niloticus) with dietary faba bean (Vicia faba L.). Front Nutr 2023; 10:1153323. [PMID: 37051120 PMCID: PMC10083396 DOI: 10.3389/fnut.2023.1153323] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2023] [Accepted: 03/03/2023] [Indexed: 03/29/2023] Open
Abstract
Tilapia (Oreochromis niloticus) is a freshwater fish which is farmed worldwide. Improving the muscle quality of fish has become a major goal while maintaining a sustainable aquaculture system. This research attempts to assess the effect of 0% (FB0), 40%(FB40), 50%(FB50), 60%(FB60) and 70% (FB70) faba bean on the texture parameter, histological analysis, proximate, amino acids, and fatty acids composition in tilapia fed 90 days. The results showed that hardness, chewiness, and shear force of tilapia muscle fed FB60, and FB70 were considerably more in comparison to fish fed FB0 at 90 days (p < 0.05). Tilapia fed faba beans had higher muscle fiber density, wider spaces between muscle fibers and smaller fiber diameter, with the greatest difference in tilapia fed FB60. The total protein content in tilapia fed FB40 was considerably more in comparison to in fish fed FB70 (p < 0.05), where the total protein content in muscle first increased and then reduced with increasing dietary faba bean level. The muscle ∑TAA, ∑EAA, valine, tyrosine, cysteine, aspartic acid, methionine, isoleucine, glutamic acid, leucine, arginine, and serine, contents in tilapia fed FB60 were much more in contrast to in fish fed FB0 (p < 0.05), which initially increased and then reduced with increasing dietary faba bean level. The muscle ∑PUFA content in tilapia fed dietary faba beans was greater compared with fish fed FB0, whereas the ∑SFA contents in tilapia fed FB50 and FB60 were lower in contrast to in fish fed FB0. In summary, dietary faba beans can improve muscle texture, muscle fibers, amino acids content and fatty acids content in tilapia. The research’s results make a contribution to the improved knowledge of the association among muscle quality in tilapia and dietary faba beans.
Collapse
Affiliation(s)
- Qingqing Li
- Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Zhongshan Tilapia Science and Technology Backyard, Ministry of Education, Guangzhou, Guangdong, China
| | - Yao Huang
- Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Xingqian Zhang
- Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Cuiyun Zou
- Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
| | - Li Lin
- Guangdong Provincial Water Environment and Aquatic Products Security Engineering Technology Research Center, Guangzhou Key Laboratory of Aquatic Animal Diseases and Waterfowl Breeding, College of Animal Sciences and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou, Guangdong, China
- Guangdong Zhongshan Tilapia Science and Technology Backyard, Ministry of Education, Guangzhou, Guangdong, China
- *Correspondence: Li Lin,
| |
Collapse
|
3
|
Kutlu N, Pandiselvam R, Saka I, Kamiloglu A, Sahni P, Kothakota A. Impact of different microwave treatments on food texture. J Texture Stud 2022; 53:709-736. [PMID: 34580867 DOI: 10.1111/jtxs.12635] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Revised: 09/18/2021] [Accepted: 09/21/2021] [Indexed: 12/16/2022]
Abstract
Electromagnetic waves are frequently used for food processing with commercial or domestic type microwave ovens at present. Microwaves cause molecular movement by the migration of ionic particles or rotation of dipolar particles. Considering the potential applications of microwave technique in food industry, it is seen that microwaves have many advantages such as saving time, better final product quality (more taste, color, and nutritional value), and rapid heat generation. Although microwave treatment used for food processing with developing technologies have a positive effect in terms of time, energy, or nutrient value, it is also very important to what extent they affect the textural properties of the food that they apply to. For this purpose, in this study, it has been investigated that the effects of commonly used microwave treatments such as drying, heating, baking, cooking, thawing, toasting, blanching, frying, and sterilization on the textural properties of food. In addition, this study has also covered the challenges of microwave treatments and future work. In conclusion, microwave treatments cause energy saving due to a short processing time. Therefore, it can be said that it affects the textural properties positively. However, it is important that the microwave processing conditions used are chosen appropriately for each food material.
Collapse
Affiliation(s)
- Naciye Kutlu
- Department of Food Processing, Bayburt University, Aydintepe, Turkey
| | - Ravi Pandiselvam
- Physiology, Biochemistry and Post-Harvest Technology Division, ICAR-Central Plantation Crops Research Institute (CPCRI), Kasaragod, Kerala, India
| | - Irem Saka
- Department of Food Engineering, Ankara University, Ankara, Turkey
| | - Aybike Kamiloglu
- Department of Food Engineering, Bayburt University, Bayburt, Turkey
| | - Prashant Sahni
- Department of Food Science and Technology, IK Gujral Punjab Technical University, Jalandhar, India
| | - Anjineyulu Kothakota
- Agro-Processing & Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (NIIST), Trivandrum, India
| |
Collapse
|
4
|
Comparative quality evaluation of processed clusters obtained from red king crab (Paralithodes camtschaticus) typical of spring and autumn harvests in the Barents Sea. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107826] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
|
5
|
Ceylan Z, Meral R, Alav A, Karakas CY, Yilmaz MT. Determination of textural deterioration in fish meat processed with electrospun nanofibers. J Texture Stud 2020; 51:917-924. [DOI: 10.1111/jtxs.12548] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 06/10/2020] [Accepted: 06/13/2020] [Indexed: 02/06/2023]
Affiliation(s)
- Zafer Ceylan
- Department of Seafood Processing Technology, Faculty Fisheries Van Yüzüncü Yıl University Van Turkey
| | - Raciye Meral
- Food Engineering Department, Engineering Faculty Van Yüzüncü Yıl University Van Turkey
| | - Aslıhan Alav
- Food Engineering Department, Engineering Faculty Van Yüzüncü Yıl University Van Turkey
| | - Canan Yagmur Karakas
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yıldız Technical University Istanbul Turkey
| | - Mustafa Tahsin Yilmaz
- Department of Food Engineering, Chemical and Metallurgical Engineering Faculty Yıldız Technical University Istanbul Turkey
- Department of Industrial Engineering, Faculty of Engineering King Abdulaziz University Jeddah Saudi Arabia
| |
Collapse
|
6
|
Influence of salt of different origin on the microbiological characteristics, histamine generation and volatile profile of salted anchovies (Engraulis encrasicolus L.). Food Control 2018. [DOI: 10.1016/j.foodcont.2018.05.003] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
7
|
Bland JM, Bett‐Garber KL, Li CH, Brashear SS, Lea JM, Bechtel PJ. Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets. Food Sci Nutr 2018; 6:1692-1705. [PMID: 30258614 PMCID: PMC6145228 DOI: 10.1002/fsn3.737] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/09/2018] [Revised: 05/31/2018] [Accepted: 06/08/2018] [Indexed: 11/07/2022] Open
Abstract
Catfish fillet texture is important to consumers, especially if the texture is not what the consumer expects. Therefore, it is important to be able to assure that texture quality is consistent. Texture is a humanly perceived sensory trait and can be costly to processors when texture quality is substandard. Instrumental methods of monitoring texture are much less costly over time than maintaining a sensory quality panel. The purpose of this research was to develop methods for monitoring texture quality using reliable instrumental methods. A descriptive sensory texture panel evaluated fresh-frozen and individually quick frozen (IQF) catfish fillets and was compared to the instrumental analysis of the same cooked fish, using texture profile analysis (TPA). The TPA evaluation was more successful for identifying differences between IQF and fresh-frozen catfish, with the most significance (p < 0.02) seen for the attributes springiness, resilience, chewiness-1, hardness-1, and residual parameters of springiness, chewiness-1, chewiness-1b, and hardness-1b. For sensory evaluation, only moisture release and moisture retention were this significant. Overall, IQF fillets were more moist and cohesive, with fresh-frozen fillets greater in all other parameters. Predictive equations were developed for sensory texture attributes from various TPA attributes calculated from the compression-force curves generated from two compressions of a ball probe. In the fresh-frozen catfish, sensory attributes firmness, flaky, moisture retention, and residual cohesiveness of mass had correlation coefficients (R) of 0.50 or greater. For the IQF catfish, all sensory attributes had an R of less than 0.4. The firmness sensory attribute had TPA predictor variables in both fresh-frozen and IQF that consisted mainly of hardness, chewiness, or thickness-related attributes. Based on results, instrumental texture of catfish should be measured before further processing, such as IQF.
Collapse
Affiliation(s)
- John M. Bland
- USDA, ARSSouthern Regional Research CenterNew OrleansLouisiana
| | | | - Carissa H. Li
- USDA, ARSSouthern Regional Research CenterNew OrleansLouisiana
| | | | - Jeanne M. Lea
- USDA, ARSSouthern Regional Research CenterNew OrleansLouisiana
| | | |
Collapse
|
8
|
Santos JDSL, Mársico ET, Cinquini MA, Silva FAD, Conte Junior CA, Monteiro MLG. Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2018. [DOI: 10.1590/1981-6723.17817] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The objective of the present study was to investigate the relevant physicochemical and sensory parameters of three different Arapaima gigas muscle portions. Cranial, medial and caudal portions were analysed regarding their proximate compositions, instrumental colour and texture parameters, and sensory evaluations. The medial and caudal portions exhibited the greatest (P < 0.05) lipid contents and energy values and the lowest (P < 0.05) moisture and carbohydrate levels. The protein contents were similar (P > 0.05) for the different muscle portions. Before cooking, the medial and caudal portions displayed the greatest (P < 0.05) values for lightness, redness, hardness and chewiness. After cooking, no differences ( P > 0.05) were observed between the different muscle portions for the instrumental colour parameters, while the medial portion exhibited lower (P < 0.05) values for hardness and chewiness as compared to the caudal portion. The cranial portion received the lowest (P < 0.05) scores for flavour and overall liking. Thus the Arapaima gigas medial and caudal muscle portions presented the greatest potentials to satisfy the consumer requirements.
Collapse
|
9
|
Raúl LJ, Araújo IBD, Barbosa RC, Maciel MIS, Shinohara NKS, Campagnoli de Oliveira Filho PR. Manufacture of Biquara (Haemulon Plumierii- Lacepède, 1801) Fishburger with Addition of Wheat Bran. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1461159] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
Affiliation(s)
- Lito Jorge Raúl
- Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | - Isabelly Barbosa de Araújo
- Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | - Raphael Cordeiro Barbosa
- Departamento de Pesca e Aquicultura, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | - Maria Inês Sucupira Maciel
- Departamento de Ciências Domésticas, Universidade Federal Rural de Pernambuco (UFRPE), Recife, PE, Brasil
| | | | | |
Collapse
|
10
|
Mehta NK, Chouksey MK, Balange AK, Tripathi G, Nayak BB. Physicochemical and Gel Properties of Myofibrillar Protein from Sin Croaker (Johnius dussumieri) Fish During Ice Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1092485] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Naresh Kumar Mehta
- Department of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
| | - Mithlesh K. Chouksey
- Department of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
| | - Amjad K. Balange
- Department of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
| | - Gayatri Tripathi
- Department of Aquatic Environment and Health Management, Central Institute of Fisheries Education, Mumbai, India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, Central Institute of Fisheries Education, Mumbai, India
| |
Collapse
|
11
|
Cheng JH, Sun DW, Zeng XA, Liu D. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: a review. Crit Rev Food Sci Nutr 2016; 55:1012-225. [PMID: 24915394 DOI: 10.1080/10408398.2013.769934] [Citation(s) in RCA: 77] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
The freshness quality of fish plays an important role in human health and the acceptance of consumers as well as in international fishery trade. Recently, with food safety becoming a critical issue of great concern in the world, determination and evaluation of fish freshness is much more significant in research and development. This review renovates and concentrates recent advances of evaluating methods for fish freshness as affected by preharvest and postharvest factors and highlights the determination methods for fish freshness including sensory evaluation, microbial inspection, chemical measurements of moisture content, volatile compounds, protein changes, lipid oxidation, and adenosine triphosphate (ATP) decomposition (K value), physical measurements, and foreign material contamination detection. Moreover, the advantages and disadvantages of these methods and techniques are compared and discussed and some viewpoints about the current work and future trends are also presented.
Collapse
Affiliation(s)
- Jun-Hu Cheng
- a College of Light Industry and Food Sciences, South China University of Technology , Guangzhou , China
| | | | | | | |
Collapse
|
12
|
Másílko J, Zajíc T, Hlaváč D. The Culture System Affects Organoleptic Properties and Lipid Composition of Common Carp (C
yprinus Carpio
L.) Meat. J Texture Stud 2015. [DOI: 10.1111/jtxs.12134] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
Affiliation(s)
- Jan Másílko
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture and Protection of Waters; University of South Bohemia in České Budějovice; Husova tř. 458/102 370 05 České Budějovice Czech Republic
| | - Tomáš Zajíc
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture and Protection of Waters; University of South Bohemia in České Budějovice; Husova tř. 458/102 370 05 České Budějovice Czech Republic
| | - David Hlaváč
- Faculty of Fisheries and Protection of Waters; South Bohemian Research Center of Aquaculture and Biodiversity of Hydrocenoses; Institute of Aquaculture and Protection of Waters; University of South Bohemia in České Budějovice; Husova tř. 458/102 370 05 České Budějovice Czech Republic
| |
Collapse
|
13
|
Bao Y, Zhu S, Luo Y, Shen H. Comparison of Postmortem Changes in Blunt-Snout Bream (Megalobrama amblycephala) During Short-Term Storage at Chilled and Partial Freezing Temperatures. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.809832] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
14
|
Cheng JH, Qu JH, Sun DW, Zeng XA. Visible/near-infrared hyperspectral imaging prediction of textural firmness of grass carp (Ctenopharyngodon idella) as affected by frozen storage. Food Res Int 2014. [DOI: 10.1016/j.foodres.2013.12.009] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
15
|
Cheng JH, Sun DW, Han Z, Zeng XA. Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review. Compr Rev Food Sci Food Saf 2013; 13:52-61. [DOI: 10.1111/1541-4337.12043] [Citation(s) in RCA: 175] [Impact Index Per Article: 15.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/12/2013] [Accepted: 08/15/2013] [Indexed: 11/29/2022]
Affiliation(s)
- Jun-Hu Cheng
- Academy of Contemporary Food Engineering; College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510006 P.R. China
| | - Da-Wen Sun
- Academy of Contemporary Food Engineering; College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510006 P.R. China
- Food Refrigeration and Computerized Food Technology; Agriculture and Food Science Centre; Univ. College Dublin, Natl. Univ. of Ireland; Belfield Dublin 4 Ireland
| | - Zhong Han
- Academy of Contemporary Food Engineering; College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510006 P.R. China
| | - Xin-An Zeng
- Academy of Contemporary Food Engineering; College of Light Industry and Food Sciences; South China Univ. of Technology; Guangzhou 510006 P.R. China
| |
Collapse
|
16
|
MALLICK ARUNAKUMAR, GOPAL TSRINIVASA, RAVISHANKAR C, VIJAYAN P, GEETHALAKSHMI V. CHANGES IN INSTRUMENTAL AND SENSORY PROPERTIES OF INDIAN WHITE SHRIMP IN CURRY MEDIUM DURING RETORT POUCH PROCESSING AT DIFFERENT F0 VALUES. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00243.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
17
|
Kasapis S. Developing Minced Fish Products of Improved Eating Quality: An Interplay of Instrumental and Sensory Texture. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910802252171] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
|
18
|
Jiang M, Wang Y, van Santen E, Chappell JA. Evaluation of textural properties of channel catfish (Ictalurus punctatus Rafinesque) fillet with the natural contour method. Lebensm Wiss Technol 2008. [DOI: 10.1016/j.lwt.2007.11.022] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
|
19
|
Jain D, Pathare PB, Manikantan M. Evaluation of texture parameters of Rohu fish (Labeo rohita) during iced storage. J FOOD ENG 2007. [DOI: 10.1016/j.jfoodeng.2006.11.006] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
|
20
|
Chemical, enzymatical and textural changes during marination and storage period of sardine (Sardina pilchardus) marinades. Eur Food Res Technol 2005. [DOI: 10.1007/s00217-005-0114-y] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|