Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets-Reference-Cited by-同舟云学术

Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets

Published:2022-10-10 Issue:10 Volume:31 Page:1038-1048
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Selçuk Büminhan Burkay¹^ORCID,Ayvaz Zayde²^ORCID

Affiliation:

1. Marine Science and Technology Faculty, Department of Fisheries and Processing Technology, Çanakkale Onsekiz Mart University, Çanakkale, Turkey

2. Marine Science and Technology Faculty, Department of Marine Technology Engineering, Çanakkale Onsekiz Mart University, Çanakkale, Turkey

Funder

Çanakkale OnsekizMart University Scientific Research Coordination Unit

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2131494

Reference49 articles.

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2. Development and application of “The Two Image” method for accurate object recognition and color analysis

3. Characterization of Green Lipped Mussel Meat. Part II: Changes in Physical Characteristics as a Result of Brining and Liquid Smoke Application

4. Characterization of Green Shelled Mussel Meat. Part I: Quantification of Color Changes During Brining and Liquid Smoke Application Using Image Analysis

5. The Effect of Liquid Smoking of Anchovy (Engraulis encrasicolus, L. 1758) Fillets on Sensory, Meat Yield, Polycyclic Aromatic Hydrocarbon (PAH) Content, and Chemical Changes

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1. Exploring the effect of mold fermentation on the taste and flavor properties of traditional Japanese smoked-dried bonito (katsuobushi);Food Bioscience;2023-12