Takifugu is famous for its delicious taste and consumption is increasing since eating
pufferfish became legal in China in 2016. Boiled and steamed T. obscurus and T. rubripes …

To investigate key taste-active components in Takifugu obscurus, 28 putative taste
compounds in cooked muscle of T. obscurus were quantitatively analyzed and the pivotal …

Takifugu obscurus is famous for its delicious taste. In this study, three peptide fractions from
Takifugu obscurus muscle hydrolysates were used to evaluate and compare …

The objective of this study was to explore frozen storage stability of muscle protein of the
obscure pufferfish using a semi-model system based on light exposure (LE), oxygen …

The number of seafood species sold on Western markets is constantly growing and many
unconventional species are sold in ethnic food outlets. In this work, 68 ethnic seafood …

The volatile and odor-active compounds in cooked meat of farmed obscure puffer (Takifugu
obscurus) were analyzed by gas chromatography–mass spectrometry–olfactometry (GC–MS …

Collagen has been ubiquitously applied in the food, cosmetic, biomedical, and
pharmaceutical industries. However, the existing collagen in the market cannot meet the …

Especially in arid regions, developing tilapia culture with the ability to survive a wide range
of salinities is crucial due to the limited availability of fresh water for aquaculture. The …

Biofloc based aquaculture is important in waste recycling in intensive aquaculture and is a
promising avenue for inland saline aquaculture. In the present study, growth, biochemical …

Developing countries remain overwhelmed by nutritional problems caused mainly by
poverty, natural disasters and political instabilities. The aim of this study was to determine …