Production of liquid smoke using fluidised-bed fast pyrolysis and its application to green lipped mussel meat
Liquid smoke flavouring as an all-natural food additive is usually prepared by smouldering
or a carbonisation method. In this study, liquid smoke was prepared by fast pyrolysis …
or a carbonisation method. In this study, liquid smoke was prepared by fast pyrolysis …
Examination of the potential of refrigerated seawater to improve live transport of the mussel Perna canaliculus: physiological responses, meat quality and safety …
NPL Tuckey, BA Timms, GC Fletcher, G Summers… - Aquaculture, 2023 - Elsevier
Refrigerated seawater (RSW) based systems for post-harvest storage of green-lipped
mussels (Perna canaliculus; also known as Greenshell™ mussels) were assessed. Two …
mussels (Perna canaliculus; also known as Greenshell™ mussels) were assessed. Two …
Heritability estimates for shell color-related traits in the golden shell strain of Pacific oyster (Crassostrea gigas) using a molecular pedigree
S Wan, Q Li, T Liu, H Yu, L Kong - Aquaculture, 2017 - Elsevier
Abstract The Pacific oyster (Crassostrea gigas) is an important aquatic animal species with
enormous production and economic benefits, but heritability estimation for shell color …
enormous production and economic benefits, but heritability estimation for shell color …
[PDF][PDF] 长牡蛎壳金性状遗传参数评估及与生长性状的关联分析
王雪磊, 李琪, 于红, 孔令锋 - 水产学报, 2016 - aquaticjournal.com
采用家系选育与群体选育相结合的方法, 以壳金性状和生长性状为主要选育指标, 经过连续4
代的选育获得了长牡蛎第4 代壳金选育品系(F4). 本实验以F4 代为亲本, 采用巢式设计方法和 …
代的选育获得了长牡蛎第4 代壳金选育品系(F4). 本实验以F4 代为亲本, 采用巢式设计方法和 …
Monitoring Color and Quality Parameters of Salted and Smoke-Flavored Atlantic Bonito Cutlets
BB Selçuk, Z Ayvaz - Journal of Aquatic Food Product Technology, 2022 - Taylor & Francis
This study aimed to develop a seafood product by combining the techniques of salting and
smoke flavorings (SF) and monitoring their effect on color and some other quality …
smoke flavorings (SF) and monitoring their effect on color and some other quality …
Characterization of green lipped mussel meat. Part II: Changes in physical characteristics as a result of brining and liquid smoke application
Z Alçiçek, MÖ Balaban - Journal of Aquatic Food Product …, 2015 - Taylor & Francis
The effects of dry or wet brining, different liquid smoke (LS) dipping schedules, and different
LS on the weight, water activity, view area, and texture attributes of mussels were compared …
LS on the weight, water activity, view area, and texture attributes of mussels were compared …
Investigation of the effect of different immersion times of anchovy fillets in liquid smoke flavoring on color by image analysis
This study aimed to monitor the color changes of anchovy during the hot smoking process.
For hot smoking, liquid smoke flavoring (LS) was used as an alternative to traditional …
For hot smoking, liquid smoke flavoring (LS) was used as an alternative to traditional …
Effects of different brining methods on some physical properties of liquid smoked King Salmon
Z Ayvaz, MO Balaban, KJW Kong - Journal of Food Processing …, 2017 - Wiley Online Library
Abstract King salmon (Oncorhynchus tschawytscha, Walbaum, 1792) samples from the top,
belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1: 1 brown …
belly and tail parts of fillets were brined (8% salt wet brine WB, salt dry brine S, 1: 1 brown …
[PDF][PDF] Geleneksel bir ürün olarak “midye dolma” ve gelecek önerileri
Z Ayvaz - Ziraat Mühendisliği, 2018 - dergipark.org.tr
Su ürünleri besleyici özellikleri ile öne çıkan bir gıda maddesidir. Bu kaynağa erişimin
arttırılması için üretimin artmasının yanında tüketiciye ulaştırılma biçimlerinin de geliştirilmesi …
arttırılması için üretimin artmasının yanında tüketiciye ulaştırılma biçimlerinin de geliştirilmesi …
Bazı Su Ürünlerinin Raf Ömrü, Fizikokimyasal ve Mikrobiyolojik Özellikleri Üzerine Sous Vide Pişirme Yönteminin Etkisi
N Erdem - 2022 - acikerisim.selcuk.edu.tr
Özet In this study, some quality characteristics of seafood (carpet shell, cuttlefish, mussel,
octopus, shrimp, squid) stored at 0-4 C applying Sous vide cooking method was …
octopus, shrimp, squid) stored at 0-4 C applying Sous vide cooking method was …