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Journal of Aquatic Food Product Technology Volume 26, 2017 - Issue 6
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Articles

Lipolysis and Lipid Oxidation during Processing of Chinese Traditional Dry-Cured White Amur Bream (Parabramis pekinensis)

Shuang RenInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China;Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information
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Pengpeng LiInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Zhiming GengInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaCorrespondence[email protected] [email protected]
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Chong SunInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Hui SongInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China;Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, P. R. ChinaView further author information
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Daoying WangInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Muhan ZhangInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Fang LiuInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. ChinaView further author information
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Weimin XuInstitute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, P. R. China;Jiangsu Collaborative Innovation Center of Meat Production and Processing, Nanjing, P. R. ChinaView further author information
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Pages 719-730 | Published online: 14 Jun 2017

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Juan Yang, Ruijie Mai, Siliang Wu, Hao Dong, Wenhong Zhao & Weidong Bai. (2022) Characterization of Flavor Active Volatile and Non-Volatile Compounds in the Chinese Dry-Cured Red Drum (Sciaenops ocellatus). Journal of Aquatic Food Product Technology 31:2, pages 200-213.
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Articles from other publishers (11)

Qiaoyu Liu, Menglin Lei, Jianjun Lin, Wenhong Zhao, Xiaofang Zeng & Weidong Bai. (2023) The roles of lipoxygenases and autoxidation during mackerel (Scomberomorus niphonius) dry-cured processing. Food Research International 173, pages 113309.
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Yueqin Liao, Yixuan Ding, Yingru Wu, Qi Du, Jiangyue Xia, Junqi Jia, Huimin Lin, Soottawat Benjakul, Bin Zhang & Yi Hu. (2023) Analysis of volatile compounds and flavor fingerprint in hairtail (Trichiurus lepturus) during air-drying using headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS). Frontiers in Nutrition 9.
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Hua Feng, Vaileth Timira, Jinlong Zhao, Hong Lin, Hao Wang & Zhenxing Li. (2022) Insight into the Characterization of Volatile Compounds in Smoke-Flavored Sea Bass (Lateolabrax maculatus) during Processing via HS-SPME-GC-MS and HS-GC-IMS. Foods 11:17, pages 2614.
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Long Jiao, Chuanhai Tu, Junlong Mao, Soottawat Benjakul & Bin Zhang. (2022) Impact of theaflavin soaking pretreatment on oxidative stabilities and physicochemical properties of semi-dried large yellow croaker (Pseudosciaena crocea) fillets during storage. Food Packaging and Shelf Life 32, pages 100852.
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Xiaodi Xu, Cunxin Sun, Bo Liu, Qunlan Zhou, Pao Xu, Mingyang Liu, Aimin Wang, Hongyan Tian, Weizhu Luo & Qing Jiang. (2022) Flesh flavor of red swamp crayfish (Procambarus clarkii Girard, 1852) processing by GS-IMS and electronic tongue is changed by dietary animal and plant protein. Food Chemistry 373, pages 131453.
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Xuyan Tian, Pei Gao, Yanshun Xu, Wenshui Xia & Qixing Jiang. (2021) Reduction of biogenic amines accumulation with improved flavor of low-salt fermented bream (Parabramis pekinensis) by two-stage fermentation with different temperature. Food Bioscience 44, pages 101438.
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Caixia Wang, Shengwang Sang, Dengfan Qian, Yuying Jian, Xin He, Xiyuan Li, Cheng Li, Yuntao Liu & Saiyan Chen. (2021) Effects of the addition of exogenous lipase on lipolysis and lipid oxidation during wet‐curing and dry‐ripening of silver carp inoculated with mixed starter cultures. International Journal of Food Science & Technology 56:9, pages 4568-4575.
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Mingyu Yin, Xueyan Fu & Xichang Wang. (2021) Key lipid molecules in hepatopancreas of Eriocheir sinensis : Identification and thermal oxidative degradation characteristics . Journal of Food Biochemistry 45:6.
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Siliang Wu, Juan Yang, Hao Dong, Qiaoyu Liu, Xiangluan Li, Xiaofang Zeng & Weidong Bai. (2021) Key aroma compounds of Chinese dry-cured Spanish mackerel (Scomberomorus niphonius) and their potential metabolic mechanisms. Food Chemistry 342, pages 128381.
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Qi Zhang, Yicheng Ding, Saiqi Gu, Shichen Zhu, Xuxia Zhou & Yuting Ding. (2020) Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS. Food Research International 137, pages 109339.
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Huan Bian, Jingjing Ma, Zhiming Geng, Ting Liu, Chong Sun, Daoying Wang, Muhan Zhang & Weimin Xu. (2019) Changes of hydroxyl-linoleic acids during Chinese-style sausage processing and their relationships with lipids oxidation. Food Chemistry 296, pages 63-68.
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