Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay-Reference-Cited by-同舟云学术

Characterization of Physicochemical Attributes and Muscle Protein Quality of Blue Catfish (Ictalurus furcatus) in Chesapeake Bay

Published:2020-06-30 Issue:7 Volume:29 Page:616-628
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Xu Yixiang¹,Sismour Edward¹,Woods Jaron¹,Robinson Jayjuan M¹,Aldossari Mzuna¹,Ntiwunka-Ifeanyi Chidera¹,Yousuf Adnan¹,Abraha-Eyob Zaid¹,Lynch Patricia²

Affiliation:

1. Agricultural Research Station, Virginia State University, Petersburg, Virginia, USA

2. Department of Family and Consumer Science, Virginia State University, Petersburg, Virginia, USA

Funder

National Institute of Food and Agriculture

Delmarva Land Grant Institution Cooperative Seed Grant

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1784342

Reference63 articles.

1. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method

2. Dress-out and fillet yields of channel catfish, Ictalurus punctatus, blue catfish, Ictalurus furcatus, and their F1, F2 and backcross hybrids

3. Energy allocation in juvenile roach and burbot under different temperature and feeding regimes

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