Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry-Reference-Cited by-同舟云学术

Analysis of crab meat volatiles as possible spoilage indicators for blue crab (Callinectes sapidus) meat by gas chromatography–mass spectrometry

Published:2010-10 Issue:3 Volume:122 Page:930-935
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sarnoski Paul J.,O’Keefe Sean F.,Jahncke Michael L.,Mallikarjunan Parameswarakumar,Flick George J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Proximate composition of edible blue crab Callinectus sapidus;Akpan;Journal of Food Science and Technology,1997

2. Spoilage and shelf-life extension of fresh fish and shellfish;Ashie;Critical Reviews in Food Science and Nutrition,1996

3. The shelf-life extension of fresh hake through gamma irradiation;Avery;Food Review,1988

4. Baek, H. H., & Cadwallader, K. R. (1997). Character-impact aroma compounds of crustaceans. In F. Shahidi, & K. R. Cadwallader (Eds.), Flavor and lipid chemistry of seafoods (pp. 85–94). Washington, DC: American Chemical Society.

5. Volatile components in blue crab (Callinectes sapidus) meat and processing by-product;Chung;Journal of Food Science,1993

Cited by 43 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification of key physicochemical properties and volatile flavor compounds for the sensory formation of roasted tilapia;Food Chemistry;2024-12

2. Concentration, correlation, and health risk assessment of rare earth elements in different edible parts of the swimming crab (Portunus trituberculatus) in Shandong Province, China;Marine Pollution Bulletin;2024-09

3. Comparative analysis of the microbiota succession and flavor formation in spontaneously fermented fish sauces made with silvery pomfret (Pampus argenteus) and little yellow croaker (Larimichthys polyactis);LWT;2024-09

4. The Effect of Heat Stress on Sensory Properties of Fresh Oysters: A Comprehensive Study Using E-Nose, E-Tongue, Sensory Evaluation, HS–SPME–GC–MS, LC–MS, and Transcriptomics;Foods;2024-06-25

5. Colorimetric and fluorometric bimodal amine chemosensor based on deprotonation-induced intramolecular charge transfer: Application to food spoilage detection;Journal of Hazardous Materials;2024-03