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Journal of Aquatic Food Product Technology Volume 27, 2018 - Issue 2
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Articles

Properties of Fish Sausages Containing Common Carp (Cyprinus carpio) Roe Oil and Defatted Roe Protein Hydrolysate during Refrigerated Storage

Sakhi GhelichiDepartment of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
,
Bahareh ShabanpourDepartment of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, IranCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0001-6632-5893
ORCID Icon &
Parastoo PourashouriDepartment of Seafood Science and Technology, Faculty of Fisheries and Environmental Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Pages 185-199 | Published online: 02 Jan 2018

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Nazlı Demircioğlu & Fatma Öztürk. (2020) Can Resveratrol Used in Fish Salami Production as an Antioxidant be an Alternative to Ascorbic Acid?. Journal of Aquatic Food Product Technology 29:9, pages 901-911.
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Articles from other publishers (13)

Sakhi Ghelichi, Mona Hajfathalian, Betül Yesiltas, Ann‐Dorit Moltke Sørensen, Pedro J. García‐Moreno & Charlotte Jacobsen. (2023) Oxidation and oxidative stability in emulsions. Comprehensive Reviews in Food Science and Food Safety 22:3, pages 1864-1901.
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Fatma Hamed, Imen Elgaoud, Barbara Deracinois, Christophe Flahaut, Naima Nedjar & Ahmed Barkia. (2022) Production of hydrolysates and peptides from a new protein source: Diplodus annularis. Food Bioscience 50, pages 102129.
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Haining Guan, Chunmei Feng, Xiaojun Xu, Weiting Sun, Jianchun Han, Dengyong Liu & Xiaoqin Diao. (2022) Effect of high-pressure processing enzymatic hydrolysates of soy protein isolate on the quality characteristics and oxidation stability of emulsion sausage. British Food Journal 124:12, pages 4701-4717.
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Ayesha Sarker. (2022) A review on the application of bioactive peptides as preservatives and functional ingredients in food model systems. Journal of Food Processing and Preservation 46:8.
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Manatsada Yingchutrakul, Naphat Wasinnitiwong, Soottawat Benjakul, Avtar Singh, Yanyan Zheng, Elliot Mubango, Yongkang Luo, Yuqing Tan & Hui Hong. (2022) Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 11:9, pages 1318.
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Parastoo Pourashouri, Hojat Mirsadeghi & Aynaz Khodanazary. (2021) Extracting and Physicochemical Properties of Carotenoprotein from Shrimp Processing Waste by Proteases-Mediated Hydrolysis. Waste and Biomass Valorization 13:2, pages 1169-1178.
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Fatma Ali, Kangming Tian & Zheng-Xiang Wang. (2021) Modern techniques efficacy on tofu processing: A review. Trends in Food Science & Technology 116, pages 766-785.
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Agnieszka Hrebień‐Filisińska. (2021) Application of natural antioxidants in the oxidative stabilization of fish oils: A mini‐review. Journal of Food Processing and Preservation 45:4.
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Parastoo Pourashouri, Bahareh Shabanpour, Sakineh Heydari & Sara Raeisi. (2021) Encapsulation of fish oil by carrageenan and gum tragacanth as wall materials and its application to the enrichment of chicken nuggets. LWT 137, pages 110334.
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Sakhi Ghelichi, Mona Hajfathalian, Pedro J. García-Moreno, Betül Yesiltas, Ann-Dorit Moltke-Sørensen & Charlotte Jacobsen. 2021. Omega-3 Delivery Systems. Omega-3 Delivery Systems 395 425 .
Parastoo Pourashouri, Bahareh Shabanpour, Moazameh Kordjazi & Aniseh Jamshidi. (2020) Characteristic and shelf life of fish sausage: fortification with fish oil through emulsion and gelled emulsion incorporated with green tea extract. Journal of the Science of Food and Agriculture 100:12, pages 4474-4482.
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Tran Hong Quan, Soottawat Benjakul & Wael Nabil Hozzein. (2020) Quality and storage stability of fish tofu as affected by duck albumen hydrolysate-epigalocatechin gallate conjugate. LWT 120, pages 108927.
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Paulo E.S. Munekata, Mirian Pateiro, Francisco J. Barba, Rubén Dominguéz, Mohammed Gagaoua & José M. Lorenzo. 2020. Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds. Aquaculture and By-Products: Challenges and Opportunities in the Use of Alternative Protein Sources and Bioactive Compounds 53 96 .

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