Citations (25)
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Isabelly Barbosa de Araújo, Lito Jorge Raúl, Maria Inês Sucupira Maciel, Neide Kazue Sakugawa Shinohara & Paulo Roberto Campagnoli de Oliveira Filho. (2020) Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794). Journal of Aquatic Food Product Technology 29:6, pages 553-566.
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Mehmet Zülfü Çoban, Özlem Emir Çoban & Eylem Ezgi Fadiloğlu. (2019) Microbiological and Physicochemical Quality of Carp sausage Enriched With Propolis Natural Extract during Chilled Storage. Journal of Aquatic Food Product Technology 28:9, pages 960-966.
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M.A. Trindade, J.L. King & A.M. Liceaga. (2019) Production and Evaluation of Mexican-Style Chorizo Sausage Using Invasive Silver Carp (Hypophthalmichthys molitrix) Meat. Journal of Aquatic Food Product Technology 28:5, pages 531-540.
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Azim Simsek & Birol Kilic. (2016) Physicochemical and Microbiological Assessment of Ready-to-Eat Tuna Döner Kebab During Marination, Cooking, and Different Storage Conditions. Journal of Aquatic Food Product Technology 25:3, pages 423-433.
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Yujing Gao, Min Zhang, Yingqiang Wang, Arun S. Mujumdar & Weiping Chen. (2015) Textural and Sensory Properties of Herring (Clupea harengus) Cubes in Chinese-Type Paste as Affected by Prefrying Methods. Journal of Aquatic Food Product Technology 24:2, pages 179-190.
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William
Renzo Cortez-Vega, Gustavo
Graciano Fonseca, Vódice
Amoroz Feisther, Tiago
Flores Silva & Carlos Prentice. (2013) Evaluation of frankfurters obtained from croaker (Micropogonias furnieri) surimi and mechanically deboned chicken meat surimi-like material. CyTA - Journal of Food 11:1, pages 27-36.
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Paulo
Roberto Campagnoli de Oliveira Filho, Elisabete
Maria Macedo Viegas, Eliana
Setsuko Kamimura & Marco
Antonio Trindade. (2012) Evaluation of Physicochemical and Sensory Properties of Sausages Made with Washed and Unwashed Mince from Nile Tilapia By-products. Journal of Aquatic Food Product Technology 21:3, pages 222-237.
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Articles from other publishers (18)
Haoji Guo, Xin Liu, Mengdu Tian, Guoquan Liu, Yuying Yuan, Xiaokang Ye, Haoran Zhang, Lanfei Xiao, Shuqi Wang, Yucong Hong, Kaihui Sun, Fan Lin & Xiaobo Wen. (2022) Effects of dietary collagen cofactors and hydroxyproline on the growth performance, textural properties and collagen deposition in swim bladder of Nibea coibor based on orthogonal array analysis. Aquaculture Reports 27, pages 101375.
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Hongyue Li, Lei Wang, Jinxiang Wang, Xuepeng Li, Jianrong Li, Fangchao Cui, Shumin Yi, Yongxia Xu, Wenhui Zhu & Hongbo Mi. (2022) Effects of ultrasound–assisted freezing on the quality of large yellow croaker (Pseudosciaena crocea) subjected to multiple freeze–thaw cycles. Food Chemistry, pages 134530.
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Sandeep Bhaskar Gore, Amjad Khansaheb Balange, Binaya Bhusan Nayak, H. Sanath Kumar, Ajay T. Tandale & K. A. Martin Xavier. (2021) Comparative analysis of unwashed and single washed mince gel from Indian major carps. Journal of Food Science and Technology 59:1, pages 377-387.
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Paulo Roberto Campagnoli de Oliveira Filho, Isabelly Barbosa Araújo, Lito Jorge Raúl, Maria Inês Sucupira Maciel, Neide Kazue Sakugawa Shinohara & Maria Beatriz Abreu Gloria. (2021)
Stability of refrigerated traditional and liquid smoked catfish (
Sciades herzbergii
) sausages
. Journal of Food Science 86:7, pages 2939-2948.
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Anabel Estévez, Carolina Camacho, Tatiana Correia, Vera Barbosa, António Marques, Helena Lourenço, Carmo Serrano, Margarida Sapata, Maria Paula Duarte, Carla Pires, Amparo Gonçalves, Maria Leonor Nunes & Helena Oliveira. (2021) Strategies to reduce sodium levels in European seabass sausages. Food and Chemical Toxicology 153, pages 112262.
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S. Kumari, V. Harikrishna, V.K.R. Surasani, A.K. Balange & A.M. Babitha Rani. (2021) Growth, biochemical indices and carcass quality of red tilapia reared in zero water discharge based biofloc system in various salinities using inland saline ground water. Aquaculture 540, pages 736730.
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Zafer Ceylan, Raciye Meral, Aslıhan Alav, Canan Yagmur Karakas & Mustafa Tahsin Yilmaz. (2020) Determination of textural deterioration in fish meat processed with electrospun nanofibers. Journal of Texture Studies 51:6, pages 917-924.
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Eylem Ezgi FADİLOGLU & Mehmet Zülfü ÇOBAN. (2019) The Effects of Goji Berry (Lycium barbarum L.) Extract on Some Chemical, Microbiological and Sensory Characteristics of Liquid Smoked Common Carp (Cyprinus carpio L., 1758) SausagesKurt Üzümü (Lycium barbarum L.) Ekstraktının Sazan (Cyprinus carpio L., 1758) Sosislerinin Bazı Kimyasal, Mikrobiyal ve Duyusal Özellikleri Üzerine Etkileri. Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi 29:4, pages 702-710.
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Ahmed A. Tayel. (2016) Microbial chitosan as a biopreservative for fish sausages. International Journal of Biological Macromolecules 93, pages 41-46.
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A. Alemán, F. González, M.Y. Arancibia, M.E. López-Caballero, P. Montero & M.C. Gómez-Guillén. (2016) Comparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation. Food Control 70, pages 325-332.
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Emine Özpolat & Bahri Patir. (2016) Determination of Shelf Life for Sausages Produced From Some Freshwater Fish Using Two Different Smoking Methods. Journal of Food Safety 36:1, pages 69-76.
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Ala Hashemi & Ali Jafarpour. (2015) Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince. Journal of Food Science and Technology 53:1, pages 601-610.
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Palestina Santana, Nurul Huda & Tajul Aris Yang. (2013) Physicochemical properties and sensory characteristics of sausage formulated with surimi powder. Journal of Food Science and Technology 52:3, pages 1507-1515.
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Ladislav KAŠPAR & Hana BUCHTOVÁ. (2015) Sensory evaluation of sausages with various proportions of Cyprinus carpio meat. Czech Journal of Food Sciences 33:1, pages 45-51.
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A.C.M. Oliveira, B.H. Himelbloom, N. Montazeri, M. Davenport, H. Biceroglu, K.A. Brenner, S.R. Thomas & C.A. Crapo. (2014) Development and Characterization of Fish Sausages Supplemented with Salmon Oil. Journal of Food Processing and Preservation 38:4, pages 1641-1652.
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William Renzo Cortez-Vega, Gustavo Graciano Fonseca & Carlos Prentice. (2013) Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material. Food Science and Technology International 19:5, pages 461-471.
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Azim Simsek & Birol Kilic. (2013) Effects of marination, cooking and storage on physico-chemical and microbiological properties of ready to eat trout döner kebab. Journal für Verbraucherschutz und Lebensmittelsicherheit 8:3, pages 165-174.
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Azim SIMSEK & Birol KILIC. (2013) Quality Characteristics of Ready to Eat Salmon D^|^ouml;ner Kebab during Manufacture and Storage. Food Science and Technology Research 19:5, pages 739-747.
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