Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product-Reference-Cited by-同舟云学术

Effects of Liquid Smoking on the Microbiological and Physicochemical Characteristics of Suan Yu, a Traditional Chinese Fermented Fish Product

Published:2021-02-11 Issue:3 Volume:30 Page:296-314
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Zeng Xuefeng¹,Yang Qin¹,Zhang Wei¹,Liu Jingui¹,He Laping¹²,Deng Li¹³,Guo Xu⁴

Affiliation:

1. Schol of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou, China

2. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, Hubei, China

3. School of Economics, Guizhou University of Commerce, Guiyang, Guizhou, China

4. Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guizhou University, Guiyang, Guizhou, China

Funder

Natural Science Foundation of China

Agricultural ofGuizhou Province

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1881675

Reference52 articles.

1. Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausage

2. Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage ‘salchichón’

3. Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

4. [30] Microsomal lipid peroxidation

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