Journal of Aquatic Food Product Technology, Volume 19, Issue 3-4 (2010)

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Journal of Aquatic Food Product Technology, Volume 19, Issue 3-4 (2010)

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Editor's Column

Editorial
A Brave New World in Seafood Science and Technology
Torger Børresen
Pages: 147-148
Published online: 27 Oct 2010
CitationforA Brave New World in Seafood Science and Technology | Full Text | PDF (66.2 KB)
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Articles

Article
Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage
Grete Hansen Aas, Olaug Taran Skjerdal, Iren Stoknes & Ingebrigt Bjørkevoll
Pages: 149-161
Published online: 27 Oct 2010
AbstractforEffects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage | Full Text | References | PDF (205.1 KB)
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Article
Low-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation
Christina E. Collins, M. Wes Schilling, Linda S. Andrews & Douglas L. Marshall
Pages: 162-169
Published online: 27 Oct 2010
AbstractforLow-Dose X-Ray Treatment of Fresh Channel Catfish Fillets Does Not Affect Color, Texture, or Oxidation | Full Text | References | PDF (225.3 KB)
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Article
Comparison of Lactic Acid Bacteria Fermentation with Acid Treatments for Chitosan Production from Shrimp Waste
Sureerat Phuvasate & Yi-Cheng Su
Pages: 170-179
Published online: 27 Oct 2010
AbstractforComparison of Lactic Acid Bacteria Fermentation with Acid Treatments for Chitosan Production from Shrimp Waste | Full Text | References | PDF (109.1 KB)
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Article
Antioxidant Activity of Hydrolysates and Peptide Fractions of Nemipterus japonicus and Exocoetus volitans Muscle
Shabeena Yousuf Naqash & R. A. Nazeer
Pages: 180-192
Published online: 27 Oct 2010
AbstractforAntioxidant Activity of Hydrolysates and Peptide Fractions of Nemipterus japonicus and Exocoetus volitans Muscle | Full Text | References | PDF (870 KB)
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Article
Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase
Carlos L. Cardoso, Rogério O. Mendes, Jorge A. Saraiva, Paulo R. Vaz-Pires & Maria L. Nunes
Pages: 193-213
Published online: 27 Oct 2010
AbstractforQuality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase | Full Text | References | PDF (464 KB)
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Article
The Fish Industry—Toward Supply Chain Modeling
Toke Koldborg Jensen, Jette Nielsen, Erling P. Larsen & Jens Clausen
Pages: 214-226
Published online: 27 Oct 2010
AbstractforThe Fish Industry—Toward Supply Chain Modeling | Full Text | References | PDF (211.8 KB)
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Article
Prediction of the Weight of Aquacultured Rainbow Trout (Oncorhynchus mykiss) by Image Analysis
Bahar Gümüş & Murat O. Balaban
Pages: 227-237
Published online: 27 Oct 2010
AbstractforPrediction of the Weight of Aquacultured Rainbow Trout (Oncorhynchus mykiss) by Image Analysis | Full Text | References | PDF (439.4 KB)
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Article
Textural and Sensory Properties of Fish Sausage from Rainbow Trout
Tolga Dincer & Sukran Cakli
Pages: 238-248
Published online: 27 Oct 2010
AbstractforTextural and Sensory Properties of Fish Sausage from Rainbow Trout | Full Text | References | PDF (148 KB)
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Article
Effect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage
Maria G. Burgaard & Bo M. Jørgensen
Pages: 249-263
Published online: 27 Oct 2010
AbstractforEffect of Temperature on Quality-Related Changes in Cod (Gadus morhua) During Short- and Long-Term Frozen Storage | Full Text | References | PDF (211.1 KB)
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Article
The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes
Zayde Alçiçek, Özge Zencir, Gül Çelik Çakiroğullari & Hasan Hüseyin Atar
Pages: 264-273
Published online: 27 Oct 2010
AbstractforThe Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes | Full Text | References | PDF (149.5 KB)
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Article
Changes in the Chemical Characteristics of Gulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures
Hyun-Jung Gwak & Jong-Bang Eun
Pages: 274-283
Published online: 27 Oct 2010
AbstractforChanges in the Chemical Characteristics of Gulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures | Full Text | References | PDF (367.8 KB)
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Article
Proximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis)
Bimol C. Roy, Y. Miyake, M. Ando, K.-I. Kawasaki & Y. Tsukamasa
Pages: 284-297
Published online: 27 Oct 2010
AbstractforProximate and Fatty Acid Compositions in Different Flesh Cuts of Cultured, Cultured Fasted, and Wild Pacific Bluefin Tuna (Thunnus orientalis) | Full Text | References | PDF (262.9 KB)
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Article
Quantification of the Differences in Flesh Fatty Acid Components between Farmed and Wild Fish
James Sales
Pages: 298-309
Published online: 27 Oct 2010
AbstractforQuantification of the Differences in Flesh Fatty Acid Components between Farmed and Wild Fish | Full Text | References | PDF (134.9 KB)
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Article
The Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study
Gülgün F. Ünal Şengör, Didem Üçok Alakavuk, Ş. Yasemin Tosun & Şafak Ulusoy
Pages: 310-317
Published online: 27 Oct 2010
AbstractforThe Chemical and Sensory Quality of Smoked Sturgeon (Huso huso): A Case Study | Full Text | References | PDF (129.7 KB)
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Book Review

Book Review
Fishery Products—Quality, Safety and Authenticity
Edited by H. Rehbein and J. Oehlenschläger. Chichester, West Sussex, UK. Wiley-Blackwell, John Wiley and Sons, Ltd., Publication, 2009. 477 pages. $224.99.
Keith W. Gates
Pages: 318-325
Published online: 27 Oct 2010
First Page PreviewforFishery Products—Quality, Safety and Authenticity | Full Text | References | PDF (95.8 KB)
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