Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (<i>Hypophthalmichthys molitrix</i>)-Reference-Cited by-同舟云学术

Effect of Storage Conditions on the Quality Attributes of Value-added Cutlets Produced from Low-cost Silver Carp (Hypophthalmichthys molitrix)

Published:2022-04-23 Issue:5 Volume:31 Page:430-444
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Salman A. S. M.¹,Hussain Ashraf¹^ORCID,Sultana Soma¹,Bhattacharjee Debarshi¹²,Jafor Bapary Mohammad Abu¹,Ahmmed Mirja Kaizer³⁴^ORCID,Islam Jakiul¹⁵^ORCID,Sayeed Abu¹

Affiliation:

1. Department of Fisheries Technology and Quality Control, Sylhet Agricultural University, Sylhet, Bangladesh

2. Department of Agricultural Sciences, Texas State University, San Marcos, Texas, USA

3. Department of Food Sciences, University of Otago, Dunedin, New Zealand

4. Department of Fishing and Post-harvest Technology, Chittagong Veterinary and Animal Sciences University, Khulshi, Bangladesh

5. Faculty of Biology and Chemistry, University of Bremen, Bremen, Germany

Funder

University Grants Commission of Bangladesh

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2022.2060054

Reference68 articles.

1. Evaluation the efficacy of clove, sage and kiwifruit peels extracts as natural preservatives for fish fingers

2. Effects of native and modified starches on the physicochemical and textural properties of rainbow trout (Oncorhynchus mykiss) fish burgers

3. Chemical, textural, and sensory properties of eastern little tuna fish ball (Euthynnus affinis) with rice bran flour (Oryza sativa) substitution

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1. Preparation of Complementary Food for Infants and Young Children with Beef Liver: Process Optimization and Storage Quality;Foods;2023-07-13

2. From Low Value to High Value: The Transformation of Silver Carp (Hypophthalmichthys molitrix) through Pickling;ACS Food Science & Technology;2023-04-24