This study investigated the effects of different reheating methods (microwave, water boiling,
steaming, and frying) on the flavor of surimi gels with untreated sample as control. Electronic …

PROFIL ASAM AMINO, ASAM LEMAK DAN KOMPONEN VOLATIL IKAN GURAME SEGAR (Osphronemus
gouramy) DAN KUKUS Rusky Intan Pratama*, Iis R Page 1 JPHPI 2018, Volume 21 Nomor …

The present study investigated the effects of five different drying methods, namely hot-air
drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared …

The butter catfish, Ompok bimaculatus, belonging to the silurid family, is widely regarded as
an important food fish for aquaculture diversification in India. Furthermore, the species poses …

Over the last few decades, the quantum of research on probiotic strains has increased
rapidly in most regions of the world. The use of probiotics in animal production and human …

Recently, our preliminary research showed that 40–80% of dietary fishmeal (FM, 30%) could
be successfully replaced by the terrestrial compound protein (CPro) in the carnivorous …

Chub mackerel (CM), Scomber japonicus, is a commercially important fish species in pacific
countries including South Korea and its rapid quality deterioration by various spoilage …

The present study aimed to investigate the impact of TGase cross‐linking on the flavour
characteristics, particularly focusing on its ability to reduce bitterness in enzymatically …

Jeroan ikan cakalang yang kaya protein berpotensi sebagai sumber senyawa perangkap
lalat rumah Musca domestica maupun sumber antibakteri. Penelitian ini bertujuan untuk …

This study aimed to investigate the changes in volatile composition and amino acid profile of
a dish “duck breast, beetroot mille-feuille” prepared in the Turkey Gala Dinner of an …