Fish quality and nutritional assessment of yellowfin tuna (Thunnus albacares) during low temperature storage

被引：0
|
作者：
Nurjanah [1 ]
Abdullah, A. [1 ]
Naibaho, I. [1 ]
Kartikayani, D. [1 ]
Nurilmala, M. [1 ]
Yusfiandayani, R. [2 ]
Sondita, M.F.A. [2 ]
机构：
[1] Aquatic Product Technology Department, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University (IPB University), Bogor, Indonesia
[2] Fisheries Resources Utilization Department, Faculty of Fisheries and Marine Sciences, Bogor Agricultural University (IPB University), Bogor, Indonesia
来源：
IOP Conference Series: Earth and Environmental Science | 2019年 / 404卷 / 01期
关键词：
Chemical method - Fish freshness - Fish spoilages - Freezing temperatures - Low-temperature storage - Nutritional qualities - Nutritional value - organoleptic;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
40
引用
收藏
相关论文
共 50 条
  • [31] School fidelity and homing synchronicity of yellowfin tuna, Thunnus albacares
    Klimley, AP
    Holloway, CF
    MARINE BIOLOGY, 1999, 133 (02) : 307 - 317
  • [32] Spawning and early development of captive yellowfin tuna (Thunnus albacares)
    Margulies, Daniel
    Suter, Jenny M.
    Hunt, Sharon L.
    Olson, Robert J.
    Scholey, Vernon P.
    Wexler, Jeanne B.
    Nakazawa, Akio
    FISHERY BULLETIN, 2007, 105 (02): : 249 - 265
  • [33] Developmental changes in the visual pigments of the yellowfin tuna, Thunnus albacares
    Loew, ER
    McFarland, WN
    Margulies, D
    MARINE AND FRESHWATER BEHAVIOUR AND PHYSIOLOGY, 2002, 35 (04) : 235 - 246
  • [34] Deep diving behavior observed in yellowfin tuna (Thunnus albacares)
    Dagorn, L
    Holland, KN
    Hallier, JP
    Taquet, M
    Moreno, G
    Sancho, G
    Itano, DG
    Aumeeruddy, R
    Girard, C
    Million, J
    Fonteneau, A
    AQUATIC LIVING RESOURCES, 2006, 19 (01) : 85 - 88
  • [35] Oxymyoglobin and lipid oxidation in yellowfin tuna (Thunnus albacares) loins
    Lee, S
    Joo, ST
    Alderton, AL
    Hill, DW
    Faustman, C
    JOURNAL OF FOOD SCIENCE, 2003, 68 (05) : 1664 - 1668
  • [36] Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)
    Mohan, C. O.
    Remya, S.
    Murthy, L. N.
    Ravishankar, C. N.
    Kumar, K. Asok
    FOOD CONTROL, 2015, 50 : 320 - 327
  • [37] In silico and in vitro assessment of yellowfin tuna skin (Thunnus albacares) hydrolysate antioxidation effect
    Wardani, Dian Wahyu
    Ningrum, Andriati
    Manikharda
    Vanidia, Nurul
    Munawaroh, Heli Siti Helimatul
    Susanto, Eko
    Show, Pau-Loke
    FOOD HYDROCOLLOIDS FOR HEALTH, 2023, 3
  • [38] Effects of temperature, epinephrine and Ca2+ on the hearts of yellowfin tuna (Thunnus albacares)
    Blank, JM
    Morrissette, JM
    Davie, PS
    Block, BA
    JOURNAL OF EXPERIMENTAL BIOLOGY, 2002, 205 (13): : 1881 - 1888
  • [39] Association of yellowfin tuna (Thunnus albacares) with tracking vessels during ultrasonic telemetry experiments
    Dagorn, L
    Josse, E
    Bach, P
    FISHERY BULLETIN, 2001, 99 (01): : 40 - 48
  • [40] Optimization of Protein Recovery During Hydrolysis of Yellowfin Tuna (Thunnus albacares) Visceral Proteins
    Ovissipour, Mahmoudreza
    Kenari, Abdolmohammad Abedian
    Motamedzadegan, Ali
    Rasco, Barbara
    Nazari, Rajab Mohammad
    JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY, 2011, 20 (02) : 148 - 159
12345