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Biological basis of fish quality
Sciences des Aliments, 2008The concept of "quality", for fish as for other food products, involves many different aspects requiring various scientific competences to be studied. The biological basis of the technological, nutritional and organoleptic fish quality was reviewed. Technological quality is related to primary processing (gutting, filleting, trimming) and depends on ...
Lefèvre, Florence, Bugeon, Jérôme
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Assessment of Nutritional Quality of Fish
2019This chapter discusses about the nutritional quality of fish, including moisture, proteins, lipids, carbohydrates, minerals, etc., and the assessment techniques of these in detail. The analysis of macro- and micromolecular components assists in understanding the nutritional profile of the fish samples.
Saleena Mathew +3 more
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Fish seed quality in Bangladesh.
2020Abstract Genetic and non-genetic aspects of seed quality are discussed. A system of seed production for Indian major carps and Chinese carps, which require sophisticated hatchery facilities, has been established in the country. However, there is concern about deterioration of the quality of broodstock in current hatchery management.
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The influence of lipids on fish quality
International Journal of Food Science & Technology, 1967SummaryThe lipids in fish muscle can influence product quality through interaction with other components. In frozen storage of lean fish such as cod and haddock it is established that hydrolysis of phospholipids gives free fatty acids capable of interacting with protein to produce texture deterioration, although the mechanism of this interaction is not
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Fishing for Quality in Environmental Analysis
Analytical Chemistry, 1994de Voogt, P. +4 more
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Fish quality evaluation by sensor and machine learning: A mechanistic review
Food Control, 2022Xiaoshuan Zhang +2 more
exaly
Selenoproteins and Fish Egg Quality
2006This work analysed the selenoprotein glutathione peroxidase (GPx) activity in eggs of Sparus aurata. GPx was found in eggs before and after fertilization, in embryos during development, at hatching and during larval development. The content was very low in segmentation and organogenesis whereas increased at the end of embryogenesis and in larval ...
GUERRIERO, GIULIA +4 more
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Microplastic contamination in fish: Critical review and assessment of data quality
Food Control, 2023Junli Xu, Hongbin Pu, Xiaohui Lin
exaly