Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish ( Clarias macrocephalus × Clarias gariepinus )-Reference-Cited by-同舟云学术

Chemical characteristics and volatile compounds profiles in different muscle part of the farmed hybrid catfish ( Clarias macrocephalus × Clarias gariepinus )

Published:2021-11 Issue:1 Volume:57 Page:310-322
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Phetsang Hatairad¹^ORCID,Panpipat Worawan¹^ORCID,Panya Atikorn²^ORCID,Phonsatta Natthaporn²^ORCID,Cheong Ling‐Zhi³^ORCID,Chaijan Manat¹^ORCID

Affiliation:

1. Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology and Food Industry Walailak University Nakhon Si Thammarat 80160 Thailand

2. Food Biotechnology Research Team Functional Ingredients and Food Innovation Research Group National Centre for Genetic Engineering and Biotechnology (BIOTEC) 113 Thailand Science Park Phaholyothin Rd. Khlong Nueng Pathumthani 12120 Thailand

3. Zhejiang‐Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition College of Food and Pharmaceutical Science Ningbo University Ningbo 315211 China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15419

Reference66 articles.

1. Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle

2. Comparative Characterization of Aroma Compounds in Silver Carp (Hypophthalmichthys molitrix), Pacific Whiting (Merluccius productus), and Alaska Pollock (Theragra chalcogramma) Surimi by Aroma Extract Dilution Analysis, Odor Activity Value, and Aroma Recombination Studies

3. A review of analytical methods measuring lipid oxidation status in foods: a challenging task

4. Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

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