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pink salmon (16) 16
food science & technology (14) 14
storage (9) 9
salmon (8) 8
fish (6) 6
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chemistry, applied (3) 3
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food (3) 3
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analysis (2) 2
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freshwater & marine ecology (2) 2
frozen (2) 2
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life sciences (2) 2
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research (2) 2
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canada (1) 1
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carbon utilization, phenotypic characterization of micro-organisms - and commercially-available system (1) 1
carbon utilization, phenotypic characterization of micro‐organisms ‐ and commercially‐available system (1) 1
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Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 83, Issue 3, pp. 366 - 373
Chitosan (CH1, 1% w/w solution) was used for producing chitosan film and used for glazing skinless pink salmon fillets. The rheological properties of chitosan... 
Gas permeability | Frozen storage | Pink salmon | Edible film | Lipid oxidation | Chitosan | Coating | chitosan | EDIBLE COATINGS | coating | FOOD SCIENCE & TECHNOLOGY | MEMBRANES | frozen storage | lipid oxidation | edible film | ENGINEERING, CHEMICAL | FILMS | gas permeability | CHITIN | pink salmon | Salmon | Chitin | Glazing | Fillets | Permeability | Frozen | Freezing | Rheological properties
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 106, Issue 3, pp. 957 - 966
Journal Article
Journal of Food Science, ISSN 0022-1147, 10/2005, Volume 70, Issue 8, pp. e455 - e459
Journal Article
Food Control, ISSN 0956-7135, 10/2016, Volume 68, pp. 216 - 219
The wild pink salmon (Oncorhynchus gorbuscha) has a great economic importance having a meat quality higher than that of breeding salmons; however, the... 
Anisakis simplex sensu stricto | Pink salmon | Oncorhynchus gorbuscha | Frozen fish fillet | Pseudoterranova decipiens | MEMBERS | FOOD SCIENCE & TECHNOLOGY | ALLERGENS | NEMATODA | IDENTIFICATION | ASCARIDOIDEA | WATER FISH | FARMED ATLANTIC | ASTHMA | GENETIC-MARKERS | SIMPLEX | Safety and security measures | Salmon | Fishes | Food | Prevalence studies (Epidemiology)
Journal Article
Journal of Food Science, ISSN 0022-1147, 06/2006, Volume 71, Issue 5, pp. S414 - S421
The ability of a portable hand‐held electronic nose (EN) in detecting spoilage of whole Alaska pink salmon (Oncorhynchus gorbuscha) stored at 14 °C and in... 
pink salmon | electronic nose | fish spoilage | seafood quality | Seafood quality | Pink salmon | Electronic nose | Fish spoilage | FOOD SCIENCE & TECHNOLOGY | FISH | FILLETS | QUALITY ASSESSMENT | Equipment and supplies | Fish inspection | Storage | Research | Salmon | Food
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 2007, Volume 83, Issue 4, pp. 510 - 520
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2008, Volume 41, Issue 7, pp. 1210 - 1222
The objective of this study was to gain insight into the mechanisms underlying heating-induced tenderness in muscle food products by comparing tenderness... 
Pink salmon | Thermal processing | Collagen | Chicken breast | Tenderness | STORAGE | chicken breast | tenderness | GADUS-MORHUA L | SALAR L | FOOD SCIENCE & TECHNOLOGY | collagen | QUALITY CHANGES | MEAT | HEAT | TEXTURE | FISH | pink salmon | thermal processing | PROTEINS | ATLANTIC SALMON
Journal Article
1984, Canadian technical report of fisheries and aquatic sciences, Volume 1277., v, 79
The distribution of landings of pink salmon in relation to the size of the commercial fishing fleet was investigated on an annual basis during 1967-1981. An... 
landing statistics | INE | Canada | salmon fisheries | pink salmon | catching methods | British Columbia | Oncorhynchus gorbuscha | commercial fishing | catch statistics | marine | geographical distribution
Book
Russian Journal of Marine Biology, ISSN 1063-0740, 5/2019, Volume 45, Issue 3, pp. 221 - 227
The contents of the trace elements Hg, Cu, Pb, Cd, Zn, and As were measured in the pink salmon Oncorhynchus gorbuscha (Walbaum, 1792), a common Pacific salmon... 
Life Sciences | trace elements | Sakhalin–Kuril region | Freshwater & Marine Ecology | Pacific salmon | pink salmon | salmon hatcheries | Fish hatcheries | Aquaculture industry | Cadmium | Anadromous migrations | Salmon | Muscles | Seafood | Hatcheries | Rivers | Zinc | Eggs | Fish culture | Lead | Fish | Trace elements | Marine fish | Freshwater fish | Mercury | Islands
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 08/2014, Volume 38, Issue 4, pp. 1641 - 1652
Fish sausage formulation included pale‐meat pink salmon (Oncorhynchus gorbuscha), wild salmon oil and extra‐virgin coconut oil as lipid sources, wholegrain... 
STORAGE | PORK SAUSAGES | PINK SALMON | HOT SMOKING | COOKED SAUSAGES | FOOD SCIENCE & TECHNOLOGY | SENSORY PROPERTIES | LINSEED OIL | FERMENTED SAUSAGES | QUALITY CHARACTERISTICS | BY-PRODUCTS | Fish as food | Chemical properties | Salmon | Omega-3 fatty acids | Smoked | Functional foods | Sausages | Bacteria | Lipids | Fish | Texture
Journal Article
Journal Article
Russian Journal of Marine Biology, ISSN 1063-0740, 11/2015, Volume 41, Issue 6, pp. 479 - 484
The contents of trace elements, viz., Hg, As, Pb, Cd, Zn, and Cu, in a common species of Pacific salmon, viz., the pink salmon, which were caught in early July... 
Life Sciences | Freshwater & Marine Ecology | Pacific salmon | pink salmon | heavy metals | Kuril oceanic waters | MUSSELS | MARINE & FRESHWATER BIOLOGY | WILD SALMON | ISLANDS | Seafood | Liver
Journal Article
Preventive Nutrition and Food Science, ISSN 2287-1098, 2016, Volume 21, Issue 3, pp. 281 - 288
This study was designed to investigate the effects of dietary astaxanthin levels on growth performance, feed utilization, muscle pigmentation, and antioxidant... 
Antioxidant capacity | Growth | Muscle pigmentation | Carophyll pink | Rainbow trout | carophyll pink | muscle pigmentation | growth | rainbow trout | antioxidant capacity | Research Note | 식품과학
Journal Article
1992, Canadian manuscript report of fisheries and aquatic sciences, Volume no. 2112.
A stock assessment program was conducted jointly by DFO and Pacific Salmon Commission using a gillnet test vessel. Test catches combined with scale sampling... 
Pink salmon
Government Document
Journal of Food Science, ISSN 0022-1147, 09/2005, Volume 70, Issue 7, pp. s419 - s426
ABSTRACT Volatiles in canned pink salmon, produced from different degrees of skin watermarked raw material and stored for 2 and 9 mo, were characterized and... 
pink salmon | headspace analysis | electronic noses | seafood quality | ONCORHYNCHUS-KETA | STORAGE | SPAWNING MIGRATION | FOOD SCIENCE & TECHNOLOGY | MUSCLE
Journal Article
Journal of Fish Biology, ISSN 0022-1112, 12/1991, Volume 39, Issue 1, pp. 21 - 34
We used electrophoresis to determine the number and characteristics of genetically distinct stocks of odd‐year pink salmon in Washington and southern British... 
population genetics | pink salmon | Oncorhynchus gorbuscha | electrophoresis | fisheries management | isozymes | ISOZYMES | FISHERIES MANAGEMENT | ELECTROPHORESIS | PINK SALMON | MARINE & FRESHWATER BIOLOGY | ONCORHYNCHUS-GORBUSCHA | POPULATION GENETICS | IDENTIFICATION
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 03/2003, Volume 83, Issue 4, pp. 289 - 297
The aroma properties of fish broths prepared from 16 fish species (10 saltwater, three freshwater, two anadromous and one brackish water species) were... 
quantitative descriptive analysis | chemometrics | sensory attribute | fish | Fish | Quantitative descriptive analysis | Sensory attribute | Chemometrics | VOLATILE | STORAGE | RAW-MATERIAL | PINK SALMON | FOOD SCIENCE & TECHNOLOGY | ODORANTS | WASTE | TROUT | AGRICULTURE, MULTIDISCIPLINARY | COD | FLAVOR COMPONENTS | CHEMISTRY, APPLIED | MAILLARD-REACTION
Journal Article
Journal of Aquatic Food Product Technology, ISSN 1049-8850, 04/2008, Volume 17, Issue 2, pp. 195 - 211
Our objective was to produce a unique feed ingredient from underutilized walleye pollock (Theragra chalcogramma) and pink salmon (Oncorhynchus gorbuscha)... 
gonads | purines | fish meal | pink salmon | Walleye pollock | milt | Milt | Purines | Pink salmon | Gonads | Fish meal | walleye pollock | DIETARY NUCLEOTIDES | PROTEIN | FOOD SCIENCE & TECHNOLOGY | HALIBUT HIPPOGLOSSUS-HIPPOGLOSSUS | ATLANTIC COD | SALMO-SALAR L | AMINO-ACID | LIQUID-CHROMATOGRAPHY | FISH-MEAL | FLOUNDER PARALICHTHYS-OLIVACEUS | GROWTH
Journal Article
10/2010, ISBN 9781405180702, 11
This chapter contains sections titled: Introduction Non‐molecular (phenotyping) Molecular (genotyping) Conclusions Acknowledgements References 
identifying bacteria, allowing analysts ‐ to describe changing microflora composition to predict shelf‐life | Microbial Identification Inc. (MIDI), for identifying spoilage bacteria during iced storage of Alaska pink salmon | standardized identification systems ‐ designed for microbiology laboratories | time, cost, and advanced technical training ‐ major factors controlling identification techniques | polyphasic taxonomy principles ‐ combining phenotyping and genotyping | bacteria, important role in quality and safety of seafood | rapid methods, identification of seafood micro‐organisms | carbon utilization, phenotypic characterization of micro‐organisms ‐ and commercially‐available system | molecular subtyping techniques ‐ denaturing gradient gel electrophoresis (DGGE), TTGE and single‐strand conformation polymorphism (SSCP) ‐ the latest innovations | molecular (genotyping) ‐ polymerase chain reaction (PCR) and real‐time or quantitative PCR (qPCR) | Molecular (genotyping) - polymerase chain reaction (PCR) and real-time or quantitative PCR (qPCR) | Standardized identification systems - designed for microbiology laboratories | Rapid methods, identification of seafood micro-organisms | Bacteria, important role in quality and safety of seafood | Molecular subtyping techniques - denaturing gradient gel electrophoresis (DGGE), TTGE and single-strand conformation polymorphism (SSCP) - the latest innovations | Carbon utilization, phenotypic characterization of micro-organisms - and commercially-available system | Identifying bacteria, allowing analysts - to describe changing microflora composition to predict shelf-life | Polyphasic taxonomy principles - combining phenotyping and genotyping | Time, cost, and advanced technical training - major factors controlling identification techniques
Book Chapter
Food and Bioprocess Technology, ISSN 1935-5130, 5/2017, Volume 10, Issue 5, pp. 842 - 853
In this study, effect of chitosan films combined with orange (Citrus sinensis (L.) Osbeck) peel essential oil on the shelf life of deepwater pink shrimp... 
Biotechnology | Chemistry | Film coating | Food Science | Chemistry/Food Science, general | Deepwater pink shrimp | Orange peel | Agriculture | Essential oil | Shelf life | Chitosan | FOOD SCIENCE & TECHNOLOGY | ANTIBACTERIAL | QUALITY CHANGES | ANTIOXIDANT PROPERTIES | MELANOSIS | CITRUS ESSENTIAL OILS | PACIFIC WHITE SHRIMP | ANTIMICROBIAL ACTIVITY | Citrus | Citrus fruits | Coatings | Analysis
Journal Article