Comparative chemical, taste, and functional components in different tissues of giant grouper (Epinephelus lanceolatus)-Reference-Cited by-同舟云学术

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Comparative chemical, taste, and functional components in different tissues of giant grouper (Epinephelus lanceolatus)

Published:2018-02-16 Issue:3 Volume:27 Page:358-368
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Shiau Chyuan-Yuan¹,Hsu Min-Hsien¹,Cheng Ann-Chang²,Huang Yu-Ru³

Affiliation:

1. Department of Food Science, National Taiwan Ocean University, Keelung, Taiwan, R.O.C

2. Department of Aquaculture, National Kaohsiung Marine University, Kaohsiung, Taiwan, R.O.C

3. Department of Food Science, National Penghu University of Science and Technology, Penghu, Taiwan, R.O.C.

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2018.1437493

Reference55 articles.

1. Concentration of free amino acids and dipeptides in porcine skeletal muscles with different oxidative patterns

2. Effect of thermal treatment on muscle tissue structure and ultrastructure of wild and farmed sea bass, Dicentrarchus labrax L

3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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1. Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( Trachinotus ovatus ) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus );Food Science & Nutrition;2022-11-14

2. Comparison of Flavor Substances in Dried Shrimp Products Processed by Litopenaeus Vannamei from Two Aquaculture Patterns;Journal of Ocean University of China;2022-11-08

3. Comparative Variations of Extractive Nitrogenous Components and Quality in Fresh Muscle and Dried Product of Rabbitfish (Siganus fuscescens) in Taiwan;Journal of Aquatic Food Product Technology;2020-08-08

4. Chemical composition of the fillet, fins, bones and viscera of hybrid grouper (Epinephelus lanceolatus x Epinephelus fuscoguttatus);Journal of Physics: Conference Series;2019-11-01

5. Comparing the metabolic profiles of raw and cooked pufferfish (Takifugu flavidus) meat by NMR assessment;Food Chemistry;2019-08

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