Journal of Aquatic Food Product Technology, Volume 25, Issue 2 (2016)

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Journal of Aquatic Food Product Technology, Volume 25, Issue 2 (2016)

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Editor's Column

Editorial
Genetically Engineered Salmon Approved for Food by US FDA
David P. Green
Pages: 145-146
Published online: 07 Mar 2016
CitationforGenetically Engineered Salmon Approved for Food by US FDA | Full Text | PDF (134.1 KB)
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Free Access

Articles

Article
Impact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration
Yuegang Wang, Jin Yue, Zhenmin Liu, Yuanrong Zheng, Yun Deng, Yanyun Zhao, Zhidong Liu & Hongliang Huang
Pages: 147-155
Published online: 28 Dec 2015
AbstractforImpact of Far-Infrared Radiation Assisted Heat Pump Drying on Moisture Distribution and Rehydration Kinetics of Squid Fillets During Rehydration | Full Text | References | PDF (755.9 KB)
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Article
Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)
Maria Dolores Garrido, Maria Dolores Hernández, Miriam Carmen Espinosa & Maria Belen López
Pages: 156-168
Published online: 28 Dec 2015
AbstractforEnhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum) | Full Text | References | PDF (1 MB)
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Article
Decrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology
Jianhua Liu, Peicheng Zhao, Lin Liu, Jianyou Zhang, Shulai Liu, Zhifei Zhang & Yuting Ding
Pages: 169-176
Published online: 28 Dec 2015
AbstractforDecrease of Lipid Oxidation for Dried Shrimp (Acetes chinensis) Preservation Using Alkaline Lipase Hydrolysis Technology | Full Text | References | PDF (715.1 KB)
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Article
Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment
Ya Liu & Chuangping Qiu
Pages: 177-184
Published online: 15 Jan 2016
AbstractforCalculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculus nudus) Is a Valuable Condiment | Full Text | References | PDF (593.5 KB)
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Article
Changes in Volatile Compounds of Dark and Ordinary Muscles of Yellowtail (Seriola quinqueradiata) During Short-Term Cold Storage
Shota Tanimoto & Mitsuya Shimoda
Pages: 185-196
Published online: 05 Feb 2016
AbstractforChanges in Volatile Compounds of Dark and Ordinary Muscles of Yellowtail (Seriola quinqueradiata) During Short-Term Cold Storage | Full Text | References | PDF (1 MB)
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Article
Comparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets
P. K. Binsi, C. N. Ravishankar, S. Suseela Mathew, V. P. Athira, K. B. Biji, C. G. Joshy & T. K. Srinivasa Gopal
Pages: 197-209
Published online: 30 Jan 2016
AbstractforComparative Evaluation of Natural Antioxidant Coating and Vacuum-Packaging Technique on Quality Characteristics of Chill Stored Giant Trevally Fillets | Full Text | References | PDF (1 MB)
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Review Article
Ozone as a Safe and Environmentally Friendly Tool for the Seafood Industry
Alex Augusto Gonçalves
Pages: 210-229
Published online: 30 Jan 2016
AbstractforOzone as a Safe and Environmentally Friendly Tool for the Seafood Industry | Full Text | References | PDF (1.5 MB)
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Article
Simultaneous Extraction and Fractionation of Fish Oil from Tuna By-Product Using Supercritical Carbon Dioxide (SC-CO2)
Sahena Ferdosh, Md. Zaidul Islam Sarker, Nik Norulaini Nik Ab Rahman, Md. Jahurul Haque Akanda, Kashif Ghafoor & Mohd. Omar Ab Kadir
Pages: 230-239
Published online: 08 Feb 2016
AbstractforSimultaneous Extraction and Fractionation of Fish Oil from Tuna By-Product Using Supercritical Carbon Dioxide (SC-CO2) | Full Text | References | PDF (722.2 KB)
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Article
The Effect of Prior Frozen Storage (−20°C) on the Quality of Oven-Baked Sardines (Sardina pilchardus)
Anastasios Zotos, Dimitris Gotsis & Marta Tsolakis
Pages: 240-250
Published online: 05 Feb 2016
AbstractforThe Effect of Prior Frozen Storage (−20°C) on the Quality of Oven-Baked Sardines (Sardina pilchardus) | Full Text | References | PDF (890.2 KB)
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Article
Production of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase
Sami Saidi, Marie-Pierre Belleville, André Deratani & Raja Ben Amar
Pages: 251-264
Published online: 05 Feb 2016
AbstractforProduction of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase | Full Text | References | PDF (1.2 MB)
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Article
The Feasibility of Increasing Lipid Extraction in Tilapia (Oreochromis niloticus) Waste by Proteolysis
Ligianne Din Shirahigue, Maira Oliveira Silva, Aline Cristina Camargo, Lia Ferraz de Arruda Sucasas, Ricardo Borghesi, Ingridy Simone Ribeiro Cabral, Luciana Kimie Savay-da-Silva, Juliana Antunes Galvão & Marília Oetterer
Pages: 265-271
Published online: 05 Feb 2016
AbstractforThe Feasibility of Increasing Lipid Extraction in Tilapia (Oreochromis niloticus) Waste by Proteolysis | Full Text | References | PDF (529 KB)
  • 197 Views
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Article
Comparison of Collagen Distribution and Muscle Structure Between Cultured Amberjack (Seriola dumerili) and Cultured Yellowtail (Seriola quinqueradiata)
Dhirendra Prasad Thakur & Katsuji Morioka
Pages: 272-280
Published online: 05 Nov 2014
AbstractforComparison of Collagen Distribution and Muscle Structure Between Cultured Amberjack (Seriola dumerili) and Cultured Yellowtail (Seriola quinqueradiata) | Full Text | References | PDF (813.4 KB)
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Book Review

Book Review
Seafood Science: Advances in Chemistry, Technology and Applications, Edited by Se-Kwon Kim
CRC Press. Taylor and Francis Group. Boca Raton, FL, USA. 2015. ISBN 978-1-4665-9582-8. 606 pages. Price: $159.95.
Keith W. Gates
Pages: 281-285
Published online: 07 Mar 2016
First Page PreviewforSeafood Science: Advances in Chemistry, Technology and Applications, Edited by Se-Kwon Kim | Full Text | PDF (329.1 KB)
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