Academic literature on the topic 'Threadfin bream'
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Journal articles on the topic "Threadfin bream"
TOYOHARA, HARUHIKO, MASATO KINOSHITA, and YUTAKA SHIMIZU. "Proteolytic Degradation of Threadfin-Bream Meat Gel." Journal of Food Science 55, no. 1 (January 1990): 259–60. http://dx.doi.org/10.1111/j.1365-2621.1990.tb06068.x.
Full textAnh, Tran Nhat, and Tran Van Cuong. "Threadfin bream (Nemipteridae) resources in the sea of Vietnam based on the bottom trawl surveys." Tạp chí Khoa học và Công nghệ biển 19, no. 4 (March 27, 2020): 579–88. http://dx.doi.org/10.15625/1859-3097/19/4/14924.
Full textPatricio, Doreen grace p. "Development Of Spring Roll Using Wrapper With Threadfin Bream (Nemipterus Japonicus) Flakes." Psychology and Education Journal 58, no. 2 (February 20, 2021): 6374–82. http://dx.doi.org/10.17762/pae.v58i2.3163.
Full textYongsawatdigul, J., and J. W. Park. "Thermal denaturation and aggregation of threadfin bream actomyosin." Food Chemistry 83, no. 3 (November 2003): 409–16. http://dx.doi.org/10.1016/s0308-8146(03)00105-5.
Full textHUDA, N., A. ABDULLAH, and A. S. BABJI. "NUTRITIONAL QUALITY OF SURIMI POWDER FROM THREADFIN BREAM." Journal of Muscle Foods 11, no. 2 (July 2000): 99–109. http://dx.doi.org/10.1111/j.1745-4573.2000.tb00418.x.
Full textNormah, I., B. Jamilah, N. Saari, and Yaakob B. Che Man. "Sensory Characteristics of Threadfin Bream (Nemipterus japonicus) Hydrolysate." Journal of Aquatic Food Product Technology 14, no. 3 (October 13, 2005): 45–59. http://dx.doi.org/10.1300/j030v14n03_04.
Full textPranoto, Yudi, Mawaddah Istigani, Umar Santoso, Lily Arsanti Lestari, Yuny Erwanto, and Abdul Rohman. "Physicochemical Properties of Gelatin Extracted from Fivelined Threadfin Bream (Nemipterus tambuloides) Skins." KnE Life Sciences 3, no. 3 (January 1, 2016): 92. http://dx.doi.org/10.18502/kls.v3i3.381.
Full textYongsawatdigul, J., A. Worratao, and J. W. Park. "Effect of Endogenous Transglutaminase on Threadfin Bream Surimi Gelation." Journal of Food Science 67, no. 9 (November 2002): 3258–63. http://dx.doi.org/10.1111/j.1365-2621.2002.tb09575.x.
Full textKrasaechol, N., R. Sanguandeekul, K. Duangmal, and Richard K. Owusu-Apenten. "Structure and functional properties of modified threadfin bream sarcoplasmic protein." Food Chemistry 107, no. 1 (March 2008): 1–10. http://dx.doi.org/10.1016/j.foodchem.2007.03.075.
Full textNormah, I., B. Jamilah, N. Saari, and Yaakob B. Che Man. "Chemical and taste characteristics of threadfin bream(Nemipterus japonicus) hydrolysate." Journal of the Science of Food and Agriculture 84, no. 11 (July 29, 2004): 1290–98. http://dx.doi.org/10.1002/jsfa.1743.
Full textDissertations / Theses on the topic "Threadfin bream"
劉柏輝 and Pak-fai Lau. "The reproductive biology of two commercially important species of threadfin bream, Nemipterus virgatus and N. japonicus." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B3122118X.
Full textLau, Pak-fai. "The reproductive biology of two commercially important species of threadfin bream, Nemipterus virgatus and N. japonicus /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B20481342.
Full textWang, Yue-Dong, and 王耀東. "Optimality studies of fish-gel prepared from frozen threadfin bream surimi." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/52048644416249186926.
Full text國立臺灣海洋大學
食品科學系
92
The purpose of this research was to survey quality stability of imported frozen threadfin bream surimi, and studies on optimization of setting treatment conditions and mechanism of salt-soluble protein changes in the fish-gel preparation as well as the additives, moisture and potato starch, affection on surimi gel properties. On stable qualities difference is great were found in surveying on the most SA grade surimi. The low grade surimi was evidence most possibility to be the partial denature due to the improper processing on store. Monitor the major salt-soluble protein, AM changes during setting by DSC and TSRM, it was evidence the AM in free A and M forms was converted to an AM complex and a TGase promote cross link type AM complex to benefit the final fish gel strength during setting. It was found the performing of a 5 oC/20 h setting treatment could improve the gel strength from 644 ±15 g-cm to 791 ±8 g-cm ; 25 oC/6 h setting could result an even phenomenal improve on the product gel strength up to 2200 ±32 g-cm, respectively. To evaluate the changes of gel product qualities as effected by additives, with comparable to commercial fish ball and kamaboko, for gels prepared without setting treatment additives, kamaboko type product were resulted at a lower moisture content 78 %, resemble kamaboko type product were resulted at 80 % wc, fish ball type product were resulted at a higher moisture content 84 %. For gels prepared with a 25 oC/6 h setting treatment prior to cooking, gel properties tougher then high grade kamaboko was resulted for gels contenting any moisture content between 76-83 %, gels possessing exactly similar properties to high grade kamaboko could only be result at high moisture content between 80-84 %. Addition of potato starch could only increase the breaking force and could not significantly affected the deformation at break, higher then 7.5 % level of starch addition would result gel with unfavorable sandy texture.
Tsai, Ching-Jui, and 蔡瑞慶. "Influence of Processing Parameters on the Qualities of Threadfin Bream Surimi-Based Products." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/98267573671679775652.
Full textHuang, Huei-Lin, and 黃琳惠. "Effects of dietary fibers on the qualities of threadfin bream surimi-based products." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/14517356558924341382.
Full text國立臺灣海洋大學
食品科學系
94
The purpose of this study was to investigate the effects of dietary fiber addition on the qualities of surimi-based product of threadfin bream (Nemipterus virgatus). The setting treatment at 40℃ significantly (p＜0.05) increased breaking force, breaking point, gel strength, rigidity, lightness and whiteness of surimi-based product as compared to those without setting. The setting period of 30 minutes showed the most effective. The breaking force, breaking point, gel strength and rigidity of surimi-based product of threadfin bream decreased with increasing addition (2-10%) of non-water soluble oat fiber (HF-200). However, folding tests of all products were AA grade. No significant difference in water holding capacity was found, but yellowness (b value) and lightness increased. The product added with fiber HF-200 less than 2% showed no significant difference in sensory score from that without addition. No significant difference in breaking force, breaking point, rigidity, gel strength, water-holding capacity and color was found among the products added with 2% of wheat, oat and α-cellulose. The products enriched with smaller fiber particles possessed higher gel strength and lower rigidity. Results showed the product added with water-soluble fiber (FB06) had higher gel strength and lower rigidity than that with non-soluble fiber (HF200). However, no significant differences in color and water-holding capacity were found between two products. The FB06 product also had better sensory quality. The suitable amount of FB06 that should be added to surimi-based product was less than 4%. The textural characteristics, water-holding capacity and color of surimi-based products added oat fiber or dextrin fiber showed no significant changes during frozen storage for 30 days. The textural characteristics of the products decreased with increasing time during re-heating at 70℃ for 6 hours. However, whiteness and water-holding capacity remained unchanged.
Chi, Wu Chuen, and 吳春基. "Reproductive biology of yellowbelly threadfin bream, ~u2; Nemipterus~u1; ~u2;bathybius~u1;, from the Surrounding Waters off Southwestern Taiwan." Thesis, 1993. http://ndltd.ncl.edu.tw/handle/66583225126174934896.
Full textHung, Kuo-Wei, and 洪國瑋. "Molecular Systematics of Threadfin Breams and Relatives (Teleostei: Nemipteridae)." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/83345344425219853816.
Full text國立臺灣大學
海洋研究所
104
The family Nemipteridae (threadfin breams and relatives) contains five genera including Nemipterus, Pentapodus, Scolopsis, Parascolopsis and Scaevius with 69 currently recognized species that are all confined to the tropical and subtropical Indo-West Pacific. The congeneric species of the family are similar to each other in morphology, especially in the genus Nemipterus. While the precise identification with these species relies notably on coloration of fresh specimens, the results of identification based on the preserved specimens may be problematic. Recently developed molecule-based approaches exploiting DNA sequence variation among species are useful to improve the accuracy of species identification in such the circumstance and to study the evolutionary relationships of taxa. By taking this approach, in this study, multiple-gene analyses for the Nemipteridae were conducted to (1) reconstruct a comprehensive phylogeny of the Nemipteridae; (2) examine the validity of species and explore the cryptic diversity of the family; (3) to test the previous phylogenetic hypotheses, especially those ones infering to intra-generic relationships based on morphology. Two datasets were herein built, for the above objectives: the combined dataset with two nuclear genes (RAG1 and RH) and one mitochondrial gene (COI) that was used for the analyses to infer the higher-level phylogeny; and the dataset with only COI gene sequences (329 newly obtained and 328 from Genebank/BOLD databases) that was primarily used to test species validity by using the species delimitation programs, ABGD and GMYC. The results show that all the genera were monophyletic. The genus Scaevius is the sister-group of Pentapodus and they are sister to Nemipterus. The former three genera together appear to be the sister-group of the clade comprising Parascolopsis and Scolopsis. The validity of most of the examined species is confirmed except some cases. Parascolopsis inermis, Scolopsis affinis, Scolopsis vosmeri and Scolopsis torquata, Nemipterus balinensoides, Nemipterus balinensis, Nemipterus mesoprion and Nemipterus randalli, are non-monophyletic. In addition, several species are found to contain cryptic Evolutionarily Significant Units (or delaminated species); some cannot be unambiguously assigned to any known nemipterid species based on morphology should be considered as new species for further description. Finally, problematic sequences deposited in public databases (Genbank and BOLD) (probably due to misidentification) are also revised in this study.
Books on the topic "Threadfin bream"
A, Reilly, Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing., and Food and Agriculture Organization of the United Nations., eds. Spoilage of tropical fish and product development: Proceedings of a symposium held in conjunction with the sixth session of the Indo-Pacific Fishery Commission Working Party on Fish Technology and Marketing : Royal Melbourne Institute of Technology, Melbourne Australia, 23-26 October 1984. Rome: Food and Agriculture Organization of the United Nations, 1985.
Find full textFood and Agriculture Organization of the United Nations (Corporate Author), Indo-Pacific Fishery Commission. Working Party on Fish Technology and Marketing (Corporate Author), and A. Reilly (Editor), eds. Spoilage of Tropical Fish and Product Development: Proceedings of a Symposium Held in Conjunction With the Sixth Session of the Indo-Pacific Fishery Commission ... Fish Technology and (Fao Fisheries Reports). Food & Agriculture Org, 1986.
Find full textNemipterid fishes of the world: Threadfin breams, whiptail breams, monocle breams, dwarf monocle breams, and coral breams, family Nemipteridae : a annotated and illustrated catalogue of nemipterid species known to date. Rome: Food and Agriculture Organization of the United Nations, 1990.
Find full textBook chapters on the topic "Threadfin bream"
Yongsawatdigul, J., and J. W. Park. "Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities." In More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001, 343–56. Elsevier, 2004. http://dx.doi.org/10.1016/s0167-4501(04)80035-9.
Full text"conversion, 137-140 Extensometers, 188-189 multiplexing, 137,148-149 processing, 150-151 quantization, 139-140 Dead band, 108 Feather, 9-10 flatness, 578-587, 776-779 Filter, 137-138, 149-150 floating, 275-277 cut-off frequency, 149-150 Decibels, 223-224 pass band, 149-150 Discrimination, 108 stop band, 149-150 Distribution, normal, 77-78 Finite element analysis, 415-416, 461-473, Dog bone 479-480, 529-534 rolling, 441-442 Fish tail, 15-16,340-346, 406,430 shape, 12-13, 328-333 Flatness Doppler sensors, 117-119,134-135 error, 93 Drift, 108 performance, 93 Drives, 214-215 Flowmeters, 117 Frequency E break, 241 crossover, 241 Edge Friction, 218 cross-sectional static, 109 profile, 315-316 Fuzzy inference method, 798-799 shape, 13-14,347-349 drop, 9-10, 638-640, 736, 779,782-783 overlap, 413 thinning ratio, 610-612 Gages Edgers, 356-362,429-436 strain, 127 Edging thickness, 175-180 combined, 179-180 by rolling, 315-350 capability, 358 isotope, 177-180 efficiency, 333-334, 337-338, 387-389 optical, 176-177 practice, 360-367 profile, 749-750 rolls, 334-340,349, 358, 360, 401-402, 410 X-ray, 178-180, 747-748 Errors Gauge analysis of, 112 change, flying, 169-171 band, 109 control data transmission, 151-152 adaptive threading, 215-216 compensation, 169,218-219 illegitimate, 151-154 legitimate, 151 deviation, 199-200 position, 225, 239-241 differential, 197-198 propagation of, 112-113 dynamic, 212 random, 112 feedback, 197,199,212 feedforward, 199-200,208, 212, 215-217, signal conditioning, 151 278-281 recovery, 151-152 flow-stress feedforward, 208-209 high/low frequency, 212 sampling, 154-155 sensing, 151 in-gap, 278 mass flow, 211-212 systematic, 112." In High-Quality Steel Rolling, 824–30. CRC Press, 1993. http://dx.doi.org/10.1201/9781466564640-187.
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