Results 1 to 10 of about 966,068 (96)

Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins [PDF]

Foods, 2023
The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl ...
Jia-Nan Chen, Hui-Lin Zhao, Yu-Ying Zhang, Da-Yong Zhou, Lei Qin, Xu-Hui Huang   +5 more
doaj   +7 more sources

Correlation between Microbial Community Composition and Characteristic Flavor Substances in Stinky Mandarin Fish during Low-Temperature Fermentation [PDF]

Shipin Kexue
We undertook this work in order to study the correlation between the microbial community composition and the characteristic flavor substances in stinky mandarin fish during the low-temperature fermentation process. 16S rDNA high-throughput sequencing was
ZHOU Yingqin, HUANG Jingjing, LUO Gege, CHENG Aiwu, YAN Yan, XIE Ningning
doaj   +4 more sources

GC-MS Combined with Chemometrics for Characterizing the Effect of Staphylococcus saprophytic MF B8 on Volatile Flavor Compounds in Stinky Mandarin Fish [PDF]

Shipin gongye ke-ji
To investigate the effect of Staphylococcus saprophyticus MF B8 from stinky mandarin fish on the volatile flavor of stinky mandarin fish, four experimental groups were set up using mandarin fish as raw material: fresh mandarin fish (S1), uninoculated ...
Gege LUO, Mingliu YANG, Hao WANG, Ningning XIE, Haibo ZHENG, Yingqin ZHOU   +5 more
doaj   +3 more sources

Determination of 10 nitrosamines in stinky mandarin fish and cumulative health risk assessment across four dietary patterns

Ecotoxicology and Environmental Safety
In this study, a health risk assessment of 10 N-nitrosamines (NAs) in stinky mandarin fish under four dietary patterns and different exposure frequencies was conducted using disability-adjusted life years (DALYs).
Chenhui Sang, Dantong Wang, Yuzhu Zhao, Yumin Niu, Jing Zhang, Bing Shao   +5 more
doaj   +5 more sources

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Khongthaw B, Dladla M, Chauhan PK, Dulta K, Kumar V, Oneyaka H, Ghosh S.   +6 more
europepmc   +2 more sources

Effects of Temporary Rearing on the Muscle Flavor Quality of <i>Chinemys reevesii</i>. [PDF]

Food Sci Nutr
Chinemys reevesii is a special economic aquaculture species in China and is valued highly for its medicinal and nutritional benefits. This paper presents the first systematic study on the volatile odor compounds of C. reevesii. Pond culture and greenhouse culture are the most common aquaculture modes of C. reevesii.
Lu X, Yu Y, Dong L, He G, Zhang L, Mao T, Liu Y, Zhou Y, He L.   +8 more
europepmc   +2 more sources

Effects of Different Curing Methods on the Quality of Stinky Mandarin Fish

Shipin gongye ke-ji
This study aimed to investigate the impact of various curing and fermentation processes on the quality of stinky mandarin fish. Three curing methods—dry, wet, and rapid curing—were employed, and the sensory quality, physical and chemical characteristics ...
Xiaoqian ZOU, Chuanlai DU, Xinyu WANG, Wenyong YIN, Lei CHEN, Haibo ZHENG   +5 more
doaj   +2 more sources

Effect of Heat Processing on the Quality of Ready-to-Eat Stinky Mandarin Fish and Estimation of the Associated Real-Time Shelf-Life Under Different Storage Temperatures

Archiv Für Lebensmittelhygiene
Background: Stinky mandarin fish (SMF) is a quintessential representative of traditional Chinese fermented fish products. With the advancement and widespread promotion of ready-to-eat (RTE) products, SMF is gradually transitioning from a regional catering product to a daily mass consumption food.
Xiong Xiong
exaly   +2 more sources

Textural properties of stinky mandarin fish (Siniperca chuatsi) during fermentation: effects of the state of moisture [PDF]

International Journal of Food Properties, 2016
Stinky mandarin fish is a nutritious fermented dish widely consumed in China. We evaluated changes in mandarin fish’ (Siniperca chuatsi) moisture and texture during fermentation to determine why th...
Song Yang, Yongling He, Yan Yan, Ningning Xie, Yaqiong Song, Xiaoming Yan, Zhien Ding   +6 more
openaire   +2 more sources

Characterization, enzymatic and biological properties of a dominant lactic acid bacteria strain of Lactobacillus sakei subsp. sakei isolated from stinky mandarin fish

Food Science and Technology, 2023
Abstract Presently in order to excavate suitability of resources of lactic acid bacteria for fermentation of mandarin fish, a strain of lactic acid bacteria (LAB), which was cultivated from stinky mandarin fish via using traditional MRS medium (CMC 1-8), was firstly isolated and purified.
Yong-Xiang WU, Chang-Hao YU, Xin-Yu DONG, Xiao-Xuan JIANG, Gang LIU, Shao-Peng NIE, Qi-Qi DAI, Tae-Hyung KWON, Xun ZHOU   +8 more
openaire   +3 more sources