Comparison of Nutritional Quality and Volatile Flavor Compounds among Bighead Carp from Three Aquaculture Systems
نویسندگان
چکیده
منابع مشابه
Bighead Carp
In the United States, bighead are polycultured with channel catfish in approximately 5,100 acres of earthen ponds, including an estimated 4,000 acres in Arkansas, 500 in Mississippi, and 600 in Alabama. Bighead are an important source of additional income that, at times of low catfish prices, has kept some fish farmers in business. The primary market is to live-haulers who sell to specialty mar...
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Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Select, and Standard). Quality grade did not directly affect consumer scores or volatiles but interactions (P < 0.05) between muscle and grade were det...
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در این پایان نامه به بررسی روش های آشکارسازی در سیستم های mc-cdma می پردازیم. با توجه به ماهیت آشکارسازی در این سیستم ها، تکنیک های آشکارسازی را می توان به دو دسته ی اصلی تقسیم نمود: آشکارسازی سیگنال ارسالی یک کاربر مطلوب بدون در نظر گرفتن اطلاعاتی در مورد سایر کاربران تداخل کننده که از آن ها به عنوان آشکارساز های تک کاربره یاد می شود و همچنین آشکارسازی سیگنال ارسالی همه ی کاربران فعال موجود در...
Molecular characterization of glutathione peroxidase gene from the liver of silver carp, bighead carp and grass carp.
The cDNAs encoding glutathione peroxidase (GPx) were cloned and sequenced from the liver of three Chinese carps with different tolerance to hepatotoxic microcystins, phytoplanktivorous silver carp (Hypophthalmichthys molitrix) and bighead carp (Aristichthys nobilis), and herbivorous grass carp (Ctenopharyngodon idellus). Using genome walker method, a 750 bp 5'-flanking region of the silver carp...
متن کاملAssociations of volatile compounds with sensory aroma and flavor: the complex nature of flavor.
Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combination...
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ژورنال
عنوان ژورنال: Saudi Journal of Biological Sciences
سال: 2021
ISSN: 1319-562X
DOI: 10.1016/j.sjbs.2021.03.079