Citations (47)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (7)
Tone Aspevik, Tor Andreas Samuelsen, Mari Øvrum Gaarder & Åge Oterhals. (2023) Sensory Properties and Chemical Composition of Fish Solubles Obtained from Upcycling of Fish Filleting Side Streams. Journal of Aquatic Food Product Technology 32:3, pages 336-348.
Read now
Read now
Amir Reza Shaviklo, Seyedjavad Abolghasemi, Reza Taati & Navid Malekpour. (2022) Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development. Journal of Aquatic Food Product Technology 31:10, pages 1142-1156.
Read now
Read now
Tone Aspevik, Lars Thoresen, Silje Steinsholm, Mats Carlehög & Katerina Kousoulaki. (2021) Sensory and Chemical Properties of Protein Hydrolysates Based on Mackerel (Scomber scombrus) and Salmon (Salmo salar) Side Stream Materials. Journal of Aquatic Food Product Technology 30:2, pages 176-187.
Read now
Read now
Julia Kigozi, Mary Namwanje, Ivan M. Mukisa, Isaac Omagor & Sloans K. Chimatiro. (2020) Microbial quality, aflatoxin content and nutrient degradation of silver cyprinid stored at landing sites and in markets in Uganda. Cogent Food & Agriculture 6:1.
Read now
Read now
Xiaoxue Yang, Yiming Liu, Jie Chen, Yuanmeng Lv & Yongkang Luo. (2018) Quality Attributes and Shelf Life Modeling of Pacific White Shrimp (Litopenaeus vannamei) Stored at Different Temperatures. Journal of Aquatic Food Product Technology 27:9, pages 998-1008.
Read now
Read now
Ted
H. Wu, Jonathan
D. Nigg, Jesse
J. Stine & Peter
J. Bechtel. (2011) Nutritional and Chemical Composition of By-Product Fractions Produced from Wet Reduction of Individual Red Salmon (Oncorhynchus nerka) Heads and Viscera. Journal of Aquatic Food Product Technology 20:2, pages 183-195.
Read now
Read now
T.
H. Wu, P.
J. Bechtel & C.
K. Bower. (2009) Effects of Delayed Processing of Pink Salmon (Oncorhynchus gorbuscha) By-products on Fishmeal Quality. Journal of Aquatic Food Product Technology 18:4, pages 345-359.
Read now
Read now
Articles from other publishers (40)
B Setha, Cindy R M Loppies, D Soukotta & E Lokollo. (2023) Handling tuna steak with co-gas and liquid smoke production waste gas. IOP Conference Series: Earth and Environmental Science 1207:1, pages 012013.
Crossref
Crossref
Mónica Sánchez-Parra, José L. Ordóñez-Díaz, Jesús Pérez-Aparicio & José M. Moreno-Rojas. (2023) Physicochemical and Microbiological Changes Associated with Processing in Dry-Cured Tuna. Applied Sciences 13:10, pages 5900.
Crossref
Crossref
Narin Charoenphun, Bharathipriya Rajasekaran, Suguna Palanisamy & Karthikeyan Venkatachalam. (2023) Impact of Longkong Pericarp Extract on the Physicochemical Properties of Alginate-Based Edible Nanoparticle Coatings and Quality Maintenance of Shrimp (Penaeus monodon) during Refrigerated Storage. Foods 12:5, pages 1103.
Crossref
Crossref
Yun-Fang Qian, Ying Cheng, Jing Xie & Sheng-Ping Yang. (2022) Study on spoilage potential and its molecular basis of Shewanella putrefaciens in response to cold conditions by Label-free quantitative proteomic analysis. World Journal of Microbiology and Biotechnology 39:2.
Crossref
Crossref
F Ariyani, G R Barokah & S Wibowo. (2023) Bombay duck (Harpodon nehereus) natural formaldehyde levels and changes during frozen storage. IOP Conference Series: Earth and Environmental Science 1137:1, pages 012031.
Crossref
Crossref
Gan Wu, Ying Lv, Yuanming Chu, Xinrun Zhang, Zhaoyang Ding & Jing Xie. (2022) Evaluation of Preservation (−23 to 4 °C) for Cuttlefish Through Functional Ice Glazing During Storage and Cold Chain Logistics. Food and Bioprocess Technology 16:1, pages 68-81.
Crossref
Crossref
Mehdi Nikoo, Soottawat Benjakul & Hassan Ahmadi Gavlighi. (2022) Protein hydrolysates derived from aquaculture and marine byproducts through autolytic hydrolysis. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4872-4899.
Crossref
Crossref
B.K.K.K. Jinadasa, Christopher Elliott & G.D.T.M. Jayasinghe. (2022) A review of the presence of formaldehyde in fish and seafood. Food Control 136, pages 108882.
Crossref
Crossref
Linlin Zhao, Min Zhang & Haixiang Wang. (2022) Inhibition of the fishy odor from boiled crab meatballs during storage via novel combination of radio frequency and carbon dots. Food Control 136, pages 108843.
Crossref
Crossref
Berenice Guadarrama-Flores, Adrián Matencio, Silvia Navarro-Orcajada, Ismael Martínez-Lede, Irene Conesa, Francisco José Vidal-Sánchez, Francisco García-Carmona & José Manuel López-Nicolás. (2022) Development if healthy milk and yogurt products for reducing metabolic diseases using cyclodextrin and omega-3 fatty acids from fish oil. Food & Function 13:10, pages 5528-5535.
Crossref
Crossref
Hang Thi Nguyen, Gudrún Svana Hilmarsdóttir, Tumi Tómasson, Sigurjón Arason & María Gudjónsdóttir. (2022) Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing—Identification of Unoptimized Processing Steps. Processes 10:4, pages 621.
Crossref
Crossref
Achmad Poernomo, I Widyastutik, H B Purnamasari & F Ariyani. (2021) Effect of salting time on formaldehyde content of dried salted Indo-Pacific mackerel. IOP Conference Series: Earth and Environmental Science 919:1, pages 012042.
Crossref
Crossref
Silje Steinsholm, Åge Oterhals, Lars Thoresen, Jarl Underhaug, Katerina Kousoulaki & Tone Aspevik. (2021) Reduction in flavor‐intense components in fish protein hydrolysates by membrane filtration. Journal of Food Science 86:9, pages 3855-3867.
Crossref
Crossref
Gabriel Tirtawijaya, Mi-Jeong Lee, Bertoka Fajar Surya Perwira Negara, Woo-Hee Cho, Jae-Hak Sohn, Jin-Soo Kim & Jae-Suk Choi. (2021) Effects of Vacuum Frying on the Preparation of Ready-to-Heat Batter-Fried and Sauced Chub Mackerel (Scomber japonicus). Foods 10:8, pages 1962.
Crossref
Crossref
Birol Isik, Fatih Cakar, Ozlem Cankurtaran & Husnu Cankurtaran. (2021) Liquid Crystal Entrapped Porous Films for Ammonia Sensing and Determination of Surface Properties of Liquid Crystal Molecule. ChemistrySelect 6:26, pages 6740-6747.
Crossref
Crossref
Anna Fortunato & Miriam Mba. (2021) Metal Cation Triggered Peptide Hydrogels and Their Application in Food Freshness Monitoring and Dye Adsorption. Gels 7:3, pages 85.
Crossref
Crossref
Krishno Chandra Das, Alice Esmout Jahan, Md. Akhtar Hossain, Mohammad Ferdous Mehbub & Md. Tariqul Islam. (2021) Effects of vacuum and modified atmosphere packaging on the shelf life of Rohu fish (Labeo rohita) stored at refrigerated temperature (4°C). International Food Research Journal 28:3, pages 586-593.
Crossref
Crossref
Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé, Yvan Boutin & Laurent Bazinet. (2021) Development of a New Deodorization Method of Herring Milt Hydrolysate: Impacts of pH, Stirring with Nitrogen and Deaerator Treatment on the Odorous Content. Foods 10:4, pages 884.
Crossref
Crossref
Nalan GökoğluNalan Gökoğlu. 2021. Shellfish Processing and Preservation. Shellfish Processing and Preservation
7
127
.
Brett D. Glencross. (2020)
A feed is
still
only as good as its ingredients: An update on the nutritional research strategies for the optimal evaluation of ingredients for aquaculture feeds
. Aquaculture Nutrition 26:6, pages 1871-1883.
Crossref
Crossref
Sarah Todeschini, Véronique Perreault, Charles Goulet, Mélanie Bouchard, Pascal Dubé, Yvan Boutin & Laurent Bazinet. (2020) Assessment of the Performance of Electrodialysis in the Removal of the Most Potent Odor-Active Compounds of Herring Milt Hydrolysate: Focus on Ion-Exchange Membrane Fouling and Water Dissociation as Limiting Process Conditions. Membranes 10:6, pages 127.
Crossref
Crossref
Holy K. Zanu, Leanne Lisle, Michael R. Bedford & Robert A. Swick. (2020) Volatile basic nitrogen measurement in digesta using a Berthelot reaction in automated Skalar instrumentation. Animal Nutrition 6:2, pages 225-230.
Crossref
Crossref
K Nayma, K C Das, E J Alice, M F Mehbub & M T Islam. (2020)
Extension of shelf-life of ready-to-cook (RTC) pangas fish (
Pangasianodon hypophthalmus
) curry by modified atmosphere packaging at chilled storage
. IOP Conference Series: Earth and Environmental Science 414, pages 012015.
Crossref
Crossref
Gamze Toydemir, Sema Demirci Cekic, Gulay Ozkan, Seda Uzunboy, Asli Neslihan Avan, Esra Capanoglu & Resat Apak. 2020. Nano-food Engineering. Nano-food Engineering
327
375
.
Sandra Zavadlav, Igor Lacković, Danijela Bursać Kovačević, Ralf Greiner, Predrag Putnik & Sanja Vidaček Filipec. (2019) Utilizing Impedance for Quality Assessment of European Squid (Loligo Vulgaris) during Chilled Storage. Foods 8:12, pages 624.
Crossref
Crossref
Tharindu Athauda & Nemai Chandra Karmakar. (2019) Review of RFID-based sensing in monitoring physical stimuli in smart packaging for food-freshness applications. Wireless Power Transfer 6:2, pages 161-174.
Crossref
Crossref
Akwasi Akomeah Agyekum, Felix Y. H. Kutsanedzie, Benjamin Kumah Mintah, Viswadevarayalu Annavaram, Muhammad Zareef, Md Mehedi Hassan, Muhammad Arslan & Quansheng Chen. (2019) Rapid and Nondestructive Quantification of Trimethylamine by FT-NIR Coupled with Chemometric Techniques. Food Analytical Methods 12:9, pages 2035-2044.
Crossref
Crossref
Nur Hidayati Dehani Dwi Linggayani, Bambang Purwono & Idham Darussalam Mardjan. (2019) Synthesis and Activity Test of Coumarin-Chalcone Derivative as a Colorimetric Sensor for Chicken Spoilage Indicator. Materials Science Forum 948, pages 153-158.
Crossref
Crossref
Kari Hartonen, Aku Helin, Jevgeni Parshintsev & Marja-Liisa Riekkola. (2018) Problems Caused by Moisture in Gas Chromatographic Analysis of Headspace SPME Samples of Short-Chain Amines. Chromatographia 82:1, pages 307-316.
Crossref
Crossref
Giovanna Esposito, Simona Sciuto & Pier Luigi Acutis. (2018) Quantification of TMA in fishery products by direct sample analysis with high resolution mass spectrometry. Food Control 94, pages 162-166.
Crossref
Crossref
Barjinder Pal Kaur & P. Srinivasa Rao. (2018)
Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (
Penaeus monodon
)
. Journal of Food Processing and Preservation 42:1, pages e13366.
Crossref
Crossref
D. Castejón, J.M. García-Segura, A. Herrera & M.I. Cambero. (2016) NMR-detection of methylamine compounds in Atlantic salmon ( Salmo salar ) subjected to E-beam irradiation. Food Control 60, pages 455-460.
Crossref
Crossref
YangFang Ye, LiMin Zhang, HuiRu Tang & XiaoJun Yan. (2012) Survey of nutrients and quality assessment of crab paste by 1H NMR spectroscopy and multivariate data analysis. Chinese Science Bulletin 57:25, pages 3353-3362.
Crossref
Crossref
Ted H. Wu & Peter J. Bechtel. (2012) Screening for low molecular weight compounds in fish meal solubles by hydrophilic interaction liquid chromatography coupled to mass spectrometry. Food Chemistry 130:3, pages 739-745.
Crossref
Crossref
Nuray Erkan, Gonca Üretener, Hami Alpas, Arif Selçuk, Özkan Özden & Sencer Buzrul. (2011) The effect of different high pressure conditions on the quality and shelf life of cold smoked fish. Innovative Food Science & Emerging Technologies 12:2, pages 104-110.
Crossref
Crossref
Gianfranco Picone, Søren Balling Engelsen, Francesco Savorani, Silvia Testi, Anna Badiani & Francesco Capozzi. (2011) Metabolomics as a Powerful Tool for Molecular Quality Assessment of the Fish Sparus aurata. Nutrients 3:2, pages 212-227.
Crossref
Crossref
Sabine Sampels, Magnus Åsli, Gjermund Vogt & Turid Mørkøre. (2010) Berry Marinades Enhance Oxidative Stability of Herring Fillets. Journal of Agricultural and Food Chemistry 58:23, pages 12230-12237.
Crossref
Crossref
Zhonglin Tang, Jianhua Yang, Junyun Yu & Bo Cui. (2010) A Colorimetric Sensor for Qualitative Discrimination and Quantitative Detection of Volatile Amines. Sensors 10:7, pages 6463-6476.
Crossref
Crossref
P.J. BECHTEL, A. MOREY, A.C.M. OLIVEIRA, T.H. WU, S. PLANTE & C.K. BOWER. (2010)
CHEMICAL AND NUTRITIONAL PROPERTIES OF PACIFIC OCEAN PERCH (
SEBASTES ALUTUS
) WHOLE FISH AND BY-PRODUCTS
. Journal of Food Processing and Preservation 34, pages 55-72.
Crossref
Crossref
Ted Wu & Peter Bechtel. (2010) Storage Effects on Separated Pink Salmon Processing Byproducts. Storage Effects on Separated Pink Salmon Processing Byproducts.