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Quality characters of low-salt semi-dried golden pomfret processed with an innovational substitute of plasma-activated water [PDF]

Food Chemistry: X
To investigate the effect of cold plasma activated water (PAW) on pickled aquatic products, PAW was utilized to substitute salt water in the curing and processing of semi-dried golden pomfret.
Wentao Deng, Yuanyuan Wang, Tingting Yang, Lixian Zeng, Tengfei Fu, Gaohao Liao, Zhenzhen Xu, Liming Zhang, Jiamei Wang   +8 more
doaj   +2 more sources

Insights into nutrition, flavor and edible quality changes of golden pomfret (Trachinotus ovatus) fillets prepared by different cooking methods [PDF]

Frontiers in Nutrition, 2023
IntroductionIn recent years, Asia has seen an increase in demand for golden pomfret (Trachinotus ovatus). Especially in instant (ready-to-eat) and prepared (ready-to-cock) food processing industry.
Tian Xiong, Tian Xiong, Xin Mei, Yanyan Wu, Lan Wang, Jianbin Shi, Yong Sui, Sha Cai, Fang Cai, Xueling Chen, Chuanhui Fan   +10 more
doaj   +2 more sources

Integrated miRNA-mRNA Atlas Reveals Temperature-Graded Brain Neuroendocrine Adaptation to Cold Stress in Silvery Pomfret (Pampus argenteus) [PDF]

Biology
Temperature stress is a major cause of mortality in aquaculture, yet the molecular mechanisms underlying cold adaptation in commercially important fish such as the silver pomfret (Pampus argenteus) remain poorly understood.
Danqing Yin, Xianhui Ning
doaj   +2 more sources

Combining Sensory Analysis and Flavoromics to Determine How the Maillard Reaction Affects the Flavors of Golden Pomfret Hydrolysates [PDF]

Foods
Enzymatic hydrolysis can enhance the flavor of aquatic products. Nevertheless, the strong fishy odor restricts its utilization in culinary applications.
Zhengsen Long, Xiangzhou Yi, Xia Gao, Yanchen Wang, Jingfeng Guo, Shuxin Gao, Guanghua Xia, Xuanri Shen   +7 more
doaj   +2 more sources

High-Efficiency Cryopreservation of Silver Pomfret Sperm: Protocol Development and Cryodamage Assessment [PDF]

Animals
The silver pomfret (Pampus argenteus), widely distributed across the Indo-West Pacific and prevalent in China’s coastal waters, has experienced significant resource decline due to anthropogenic impacts such as habitat alteration and overfishing, which ...
Man Zhang, Yijun Jiang, Yubei Qiu, Zukang Feng, Xianglong Chen, Chongyang Wang, Yuanbo Li, Qinqin Dai, Jiabao Hu, Xiaojun Yan, Yajun Wang   +10 more
doaj   +2 more sources

Automated seafood freshness detection and preservation analysis using machine learning and paper-based pH sensors [PDF]

Scientific Reports
Seafood, including fish, prawns and various marine products, is a critical component of global nutrition due to its high protein content, essential fatty acids, vitamins and minerals.
B. Kumaravel, A. L. Amutha, T. P. Milintha Mary, Aryan Agrawal, Akshat Singh, S. Saran, Nagamaniammai Govindarajan   +6 more
doaj   +2 more sources

Antimicrobial activity of histone-derived peptides H2A and H4 from silver pomfret (Pampus argenteus) against Photobacterium damselae subsp. damselae [PDF]

Comparative Immunology Reports
The silver pomfret (Pampus argenteus) is a commercially valuable marine fish species in China. Photobacterium damselae subsp. damselae (PDD) is an opportunistic pathogen in aquaculture environments and has become a serious bacterial pathogen of the ...
Kejing Huang, Lu Yuan, Xiongling Li, Rongrong Ma, Suming Zhou, Jianhu Jiang, Yajun Wang, Jiasong Xie   +7 more
doaj   +2 more sources

Constructing Market-based Economies in Central Asia: A Natural Experiment? [PDF]

The European Journal of Comparative Economics, 2010
This paper reviews the experience of the five Central Asian countries in the two decades since independence. In the 1990s the five countries looked like a natural experiment. They had similar initial conditions, but different transition strategies. Today
Pomfret, Richard
doaj   +2 more sources

GC-MS, GC-IMS, and E-Nose Analysis of Volatile Aroma Compounds in Wet-Marinated Fermented Golden Pomfret Prepared Using Different Cooking Methods [PDF]

Foods
The cooking method is extremely important for the production of low-salt, wet-marinated, fermented golden pomfret because it strongly influences its flavor components and organoleptic quality.
Qiuhan Chen, Xuebo Yang, Pengzhi Hong, Meijiao Liu, Zhuyi Li, Chunxia Zhou, Saiyi Zhong, Shouchun Liu   +7 more
doaj   +2 more sources

Molecular mechanism of Golden Pomfret myofibrillar protein digestion inhibition by malondialdehyde-mediated oxidation based on peptidomics analysis. [PDF]

Food Chem X
Wang Z, Chen G, Chen X, Xia Q, Yin Y, Xiao N, Liu S.   +6 more
europepmc   +2 more sources