Journal of Aquatic Food Product Technology, Volume 29, Issue 7 (2020)

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Journal of Aquatic Food Product Technology, Volume 29, Issue 7 (2020)

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EDITOR’S COLUMN

Editorial
How to Avoid Getting Your Paper Declined in Journal of Aquatic Food Product Technology
Morten Sivertsvik
Page: 603
Published online: 12 Aug 2020
CitationforHow to Avoid Getting Your Paper Declined in Journal of Aquatic Food Product Technology | Full Text | PDF (131.9 KB) | EPUB
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Articles

Article
Texture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refrigerated Storage
Ran Zhou, Yuanrong Zheng, Yuan Liu & Ming Ma
Pages: 604-615
Published online: 22 Jun 2020
AbstractforTexture and Quality Assessment of Ready-to-eat Farmed Obscure Puffer Fish (Takifugu obscurus) Fillet by Evaluating Bacterial and Myofibrillar Degradation and Biochemical Changes during Refrigerated Storage | Full Text | References | PDF (1.2 MB) | EPUB
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Article
Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay
Yixiang Xu, Edward Sismour, Jaron Woods, Jayjuan M Robinson, Mzuna Aldossari, Chidera Ntiwunka-Ifeanyi, Adnan Yousuf, Zaid Abraha-Eyob & Patricia Lynch
Pages: 616-628
Published online: 30 Jun 2020
AbstractforCharacterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay | Full Text | References | PDF (1.1 MB) | EPUB
  • 87 Views
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Article
Preservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing
Cristina Bilbao-Sainz, Amanda J. G. Sinrod, Tina Williams, Delilah Wood, Bor-Sen Chiou, David F. Bridges, Vivian C. H. Wu, Chenang Lyu, Boris Rubinsky & Tara McHugh
Pages: 629-640
Published online: 07 Jul 2020
AbstractforPreservation of Tilapia (Oreochromis aureus) Fillet by Isochoric (Constant Volume) Freezing | Full Text | References | PDF (2.5 MB) | EPUB
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Article
Evaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets
Chinmaya Nanda, Kasturi Chattopadhyay, Ramakrishna Reddy, Mohammed Akram Javith, Sambit Kisore Das, Amjad K. Balange, Binaya Bhusan Nayak & K. A. Martin Xavier
Pages: 641-649
Published online: 03 Jul 2020
AbstractforEvaluation of Different Conventional Breading Materials on Functional Quality Attributes of Battered and Breaded Fish Cutlets | Full Text | References | PDF (429.6 KB) | EPUB
  • 266 Views
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Article
Physicochemical Properties and Angiotensin I Converting Enzyme Inhibitory Peptides of Freshwater Fish Skin Collagens
Pornpimol Sungperm, Chompoonuch Khongla & Jirawat Yongsawatdigul
Pages: 650-660
Published online: 07 Jul 2020
AbstractforPhysicochemical Properties and Angiotensin I Converting Enzyme Inhibitory Peptides of Freshwater Fish Skin Collagens | Full Text | References | PDF (957 KB) | EPUB
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Article
Replacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies
Amanda Oliveira Magalhães, Eliane Teixeira Mársico, Manoel Soares Soares Júnior, Márcio Caliari & Maria Lúcia Guerra Monteiro
Pages: 661-670
Published online: 07 Jul 2020
AbstractforReplacement of Rice Flour by Meat Flour Mechanically Separated from Tilapia on the Technological, Nutritional, and Sensory Quality of Salted Gluten-free Cookies | Full Text | References | PDF (393.2 KB) | EPUB
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Article
Effects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products
Hideto Fukushima, Koki Yamada, Toshimichi Maeda, Ritsuko Wada & Masahiro Matsumiya
Pages: 671-680
Published online: 07 Jul 2020
AbstractforEffects of Freshness and Heating Temperature on the Discoloration of Squid Meat Products | Full Text | References | PDF (3.7 MB) | EPUB
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Article
Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture
Feng Liang, Lin Lin, Yajun Zhu, Shaotong Jiang & Jianfeng Lu
Pages: 681-692
Published online: 09 Jul 2020
AbstractforComparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture | Full Text | References | PDF (790.8 KB) | EPUB
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Article
Comparative Variations of Extractive Nitrogenous Components and Quality in Fresh Muscle and Dried Product of Rabbitfish (Siganus fuscescens) in Taiwan
Yu-Ru Huang, Wan-Yi Huang, Hsiao-Chin Jen, Bi-Yu Liu, Ken-Meng Huang & Deng Fwu Hwang
Pages: 693-706
Published online: 12 Aug 2020
AbstractforComparative Variations of Extractive Nitrogenous Components and Quality in Fresh Muscle and Dried Product of Rabbitfish (Siganus fuscescens) in Taiwan | Full Text | References | PDF (554.5 KB) | EPUB
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Article
Nutritional Characteristics of a Peruvian Anchovy (Engraulis ringens) Protein Concentrate
D. Pariona-Velarde, S. Maza-Ramírez & M. Ayala Galdos
Pages: 707-719
Published online: 12 Jul 2020
AbstractforNutritional Characteristics of a Peruvian Anchovy (Engraulis ringens) Protein Concentrate | Full Text | References | PDF (1.6 MB) | EPUB | Supplemental
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