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International Journal of Food Properties Volume 19, 2016 - Issue 1
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Original Articles

Physicochemical Responses and Quality Changes of Turbot (Psetta maxima) During Refrigerated Storage

Yongxia XuResearch Institute of Food Science, Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, ChinaView further author information
,
Ying LiuResearch Institute of Food Science, Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, ChinaView further author information
,
Chaomin ZhangResearch Institute of Food Science, Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, ChinaView further author information
,
Xuepeng LiResearch Institute of Food Science, Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, ChinaView further author information
,
Shumin YiResearch Institute of Food Science, Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, ChinaView further author information
&
Jianrong LiResearch Institute of Food Science, Bohai University;Food Safety Key Lab of Liaoning Province;College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, ChinaCorrespondence[email protected]
View further author information
Pages 196-209 | Received 08 Oct 2014, Accepted 19 Feb 2015, Published online: 05 Nov 2015

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Na Qin, Dapeng Li, Qian Li, Dongping Li, Xiaochang Liu & Yongkang Luo. (2016) Application of Artificial Neural Network to Predict K-Value, Inosine Mono-Phosphate, and Hypoxanthine Concentrations of Grass Carp (Ctenopharyngodon idellus) Fillets During Storage. International Journal of Food Properties 19:12, pages 2693-2706.
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Articles from other publishers (11)

Bernadette Moser, Teresa Steininger-Mairinger, Zora Jandric, Andreas Zitek, Theresa Scharl, Stephan Hann & Christina Troyer. (2023) Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS. Food Research International 172, pages 113123.
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Jie Geng, Yankai Shao, Wuyingni Li, Shanchen Jiang, Zhiyou Niu & Jing Liu. (2023) Effect of Storage Conditions on Freshness Indexes and Mold Count of Fishmeal. Agriculture 13:4, pages 746.
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Yago Alves de Aguiar Bernardo, Denes Kaic Alves do Rosario, Maria Lúcia Guerra Monteiro, Sérgio Borges Mano, Isabella Fernandes Delgado & Carlos Adam Conte-Junior. (2021) Texture Profile Analysis: How Parameter Settings Affect the Instrumental Texture Characteristics of Fish Fillets Stored Under Refrigeration?. Food Analytical Methods 15:1, pages 144-156.
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Andrea Massaro, Roberto Stella, Alessandro Negro, Marco Bragolusi, Brunella Miano, Giuseppe Arcangeli, Giancarlo Biancotto, Roberto Piro & Alessandra Tata. (2021) New strategies for the differentiation of fresh and frozen/thawed fish: A rapid and accurate non-targeted method by ambient mass spectrometry and data fusion (part A). Food Control 130, pages 108364.
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Ana M. Duarte, Frederica Silva, Filipa R. Pinto, Sónia Barroso & Maria Manuel Gil. (2020) Quality Assessment of Chilled and Frozen Fish—Mini Review. Foods 9:12, pages 1739.
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Jun Mei, Feng Liu, Shiyuan Fang, Weiqing Lan & Jing Xie. (2020) High-CO2 Modified Atmosphere Packaging with Superchilling (−1.3 °C) Inhibit Biochemical and Flavor Changes in Turbot (Scophthalmus maximus) during Storage. Molecules 25:12, pages 2826.
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Olumide A. Odeyemi, Christopher M. Burke, Christopher C.J. Bolch & Roger Stanley. (2018) Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions. International Journal of Food Microbiology 280, pages 87-99.
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Jiaqi Li, Kexin Xia, Yao Li & Mingqian Tan. (2018) Influence of Freezing–Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging. International Journal of Food Engineering 14:1.
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Siqi Wang, Zhuyi Lin, Kexin Xia, Yao Li & Mingqian Tan. (2017) Dynamics of water mobility and distribution in Sur clam (Mactra chinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI. Journal of Food Measurement and Characterization 11:3, pages 1342-1354.
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Kexin Xia, Haitao Wang, Linlin Huang, Wei Xu, Xiu Zang, Yukun Song, Yinxue Zu, Beiwei Zhu & Mingqian Tan. (2017) Water Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies. International Journal of Food Engineering 13:7.
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Hye-yeon Kim, Se-hee Hwang & Jin-hee Lee. (2017) Effect of fermented vinegar on the reduction in trimethylamine in konjac glucomannan gel. Applied Biological Chemistry 60:3, pages 281-285.
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