Journal of Aquatic Food Product Technology, Volume 26, Issue 5 (2017)

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Journal of Aquatic Food Product Technology, Volume 26, Issue 5 (2017)

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Editor’s Column

Editorial
A milestone for the OSU Surimi School
Christina A. Mireles DeWitt
Page: 501
Published online: 26 Jul 2017
CitationforA milestone for the OSU Surimi School | Full Text | PDF (143.1 KB)
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Original Articles

Article
Extraction and Characterization of Pepsin Soluble Collagen from the Body Wall of Sea Cucumber Acaudina leucoprocta
Saijun Lin, Ya-Ping Xue, Enli San, Tan Chee Keong, Lifang Chen & Yu-Guo Zheng
Pages: 502-515
Published online: 27 Mar 2017
AbstractforExtraction and Characterization of Pepsin Soluble Collagen from the Body Wall of Sea Cucumber Acaudina leucoprocta | Full Text | References | PDF (1.2 MB)
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Article
An Effective Method for Cadmium Removal from Scallop By-product Enzymatic Hydrolysate
Kai-Lun Hu, Lan-Yi Zhang, Li Su, Wen-Gang Jin, Jing Liu, Ting Zhou & Jing-Feng Yang
Pages: 516-526
Published online: 25 Apr 2017
AbstractforAn Effective Method for Cadmium Removal from Scallop By-product Enzymatic Hydrolysate | Full Text | References | PDF (962.6 KB)
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Article
Physicochemical and Reactive Oxygen Species Scavenging Properties of Collagen and Collagen Hydrolysates from Farmed Globefish (Fugu rubripes) Bone
Shanshan Wang, Xiaoqi Sun & Deqing Zhou
Pages: 527-542
Published online: 25 Apr 2017
AbstractforPhysicochemical and Reactive Oxygen Species Scavenging Properties of Collagen and Collagen Hydrolysates from Farmed Globefish (Fugu rubripes) Bone | Full Text | References | PDF (1.6 MB)
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Article
Effects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State
Jian Ju, Chao Wang, Yu Qiao, Dongsheng Li & Wei Li
Pages: 543-552
Published online: 25 Apr 2017
AbstractforEffects of Tea Polyphenol Combined with Nisin on the Quality of Weever (Lateolabrax japonicus) in the Initial Stage of Fresh-Frozen or Chilled Storage State | Full Text | References | PDF (921.9 KB)
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Article
Yield and Gel Strength of Gelatin Extracted from Smoked Salmon (Salmo salar) Skins
Yue Zhang & Joe M. Regenstein
Pages: 553-565
Published online: 28 Apr 2017
AbstractforYield and Gel Strength of Gelatin Extracted from Smoked Salmon (Salmo salar) Skins | Full Text | References | PDF (1 MB) | Supplemental
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Article
Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage
Han Lu, Hang Wang & Yongkang Luo
Pages: 566-577
Published online: 01 May 2017
AbstractforChanges in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage | Full Text | References | PDF (940.5 KB)
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Article
Seasonal Changes in Rigor Development and Flesh Texture of Wild Japanese Sea Bass (Lateolabrax japonicus)
Teruo Nakayama, Keiko Hatae, Midori Kasai & Atsushi Ooi
Pages: 578-592
Published online: 01 May 2017
AbstractforSeasonal Changes in Rigor Development and Flesh Texture of Wild Japanese Sea Bass (Lateolabrax japonicus) | Full Text | References | PDF (1.5 MB)
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Article
Study of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage
Elham Payandan, S. Zahra Sayyed-Alangi, Mahshid Shamloofar & Hadi Koohsari
Pages: 593-603
Published online: 01 May 2017
AbstractforStudy of Chemical Composition and Efficacy of Different Extracts of Iranian Propolis on the Microbiological and Sensory Parameters of Minced Cyprinus carpio Meat at 4°C Storage | Full Text | References | PDF (772.3 KB)
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Article
Simple Technologies for Converting Rest Raw Materials of Atlantic Salmon (Salmo salar) into High-Quality, Valuable, and Tasty Feed Ingredients
Rasa Šližytė, Margareth Opheim, Ivar Storrø & Hallgeir Sterten
Pages: 604-619
Published online: 28 Apr 2017
AbstractforSimple Technologies for Converting Rest Raw Materials of Atlantic Salmon (Salmo salar) into High-Quality, Valuable, and Tasty Feed Ingredients | Full Text | References | PDF (1.2 MB)
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Article
Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies
Antonio Alfonzo, Walter Randazzo, Marcella Barbera, Ciro Sannino, Onofrio Corona, Luca Settanni, Giancarlo Moschetti, Andrea Santulli & Nicola Francesca
Pages: 620-637
Published online: 28 Apr 2017
AbstractforEffect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies | Full Text | References | PDF (1.4 MB)
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