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Processing and Preservation of Aquatic Products

Aquatic products are an important type of food, mainly including fish, shrimp, shellfish, crab, seaweed, etc. They provide human beings with high-quality protein, fatty acids, minerals, and other nutritional elements. Generally, aquatic raw materials need to go through transportation, processing, an...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:
surimi gels
EGCG
gel quality
storage properties
freeze-thaw cycle
pickling
fish
sensory profile
organic acids
chemical composition
lipid oxidation
microbiological safety
high hydrostatic pressure
sous-vide
sensory
storage
largemouth
Trachinotus ovatus
golden pompano
modified atmosphere packaging
superchilling storage
physicochemical properties
principal component analysis
blunt snout bream
respite time
live transportation
texture
cell structure
sweet orange essential oil
antibacterial activity
porous starch
microcapsule
crawfish
crayfish
ozone water
ultrasound
16S rRNA gene sequencing
washing times
silver carp surimi
quality characteristics
protein oxidation
cold plasma
tilapia fillet
microbiological
quality
oregano essential oil
clove leaf essential oil
melanosis ratio
protein degradation
TCA-soluble peptides
mechanism
Eriocheir sinensis
aquaculture
fatty acid
free amino acid
fermented fish product
lactic acid bacteria
inoculated fermentation
quality improvement
flavor characteristics
electron-beam irradiation
silver carp chunks
water distribution
muscle quality
fish choice parameters
attitudes
socio-economic features
consumer-seller determinants
large yellow croaker
calcium lactate
surimi
low-field nuclear magnetic resonance
Raman spectroscopy
fish cutting
fish processing
waterjet cutting
machine vision
artificial intelligence
growth environment
snakehead fish
fish soup
amino acid composition
fatty acid composition
sous vide
scallop
volatile compounds
chilled storage
green algae
Ulva intestinalis
cookies
sensory evaluation
physicochemical and nutritional properties
functional food
food safety
nanozyme
fish freshness
platinum nanocube
hypoxanthine
silver carp (Hypophthalmichthys molitrix)
pH-shifting process
muddy off-odor
gelling properties
cathepsin
retained water
catfish
proximate composition
water content
processing
bacterial load
n/a
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues
thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology
Acceso en liña:ONIX_20230714_9783036578941_100
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