Acta Vet. Brno 2013, 82: 421-425
https://doi.org/10.2754/avb201382040421
Texture profile analyses in tench (Tinca tinca L., 1758) from extensive and intensive culture
Crossref Cited-by Linking
- Chen Jiahui, Shi Cuiping, Xu Jiamin, Wang Xichang, Zhong Jian: Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques. Food Chemistry: X 2023, 18, 100748. <https://doi.org/10.1016/j.fochx.2023.100748>
- Cai Minglang, Chu Wuying, Wang Jian, Shao Chuang, Hu Yajun, Che Changbao, Zhang Junzhi, Dai Jihong, Hu Yi: Intervention of taurine on fatty acid profiles, oxidative injury and autophagy status in the muscle of rice field eel (Monopterus albus) fed oxidized fish oil. Aquaculture 2022, 551, 737904. <https://doi.org/10.1016/j.aquaculture.2022.737904>
- Fomena Temgoua Nidelle Sausten, Sun Zongbao, Okoye Charles Obinwanne, Pan Haodong, Speranza Barbara: Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments. Journal of Food Quality 2022, 2022, 1. <https://doi.org/10.1155/2022/7425142>
- Cai Minglang, Zhang Yu, Zhu Jianqiang, Li Honghui, Tian Hongyan, Chu Wuying, Hu Yi, Liu Bo, Wang Aimin: Intervention of re-feeding on growth performance, fatty acid composition and oxidative stress in the muscle of red swamp crayfish (Procambarus clarkii) subjected to short-term starvation. Aquaculture 2021, 545, 737110. <https://doi.org/10.1016/j.aquaculture.2021.737110>
- Stejskal V., Matousek J., Podhorec P., Prokesova M., Zajic T., Mraz J.: The Effect of Culture System on Proximate Composition and Amino and Fatty Acid Profiles of Peled Coregonus peled Fillets. Journal of Aquatic Food Product Technology 2019, 28, 933. <https://doi.org/10.1080/10498850.2019.1665605>
- Secci Giulia, Parisi Giuliana, Meneguz Marco, Iaconisi Valeria, Cornale Paolo, Macchi Elisabetta, Gasco Laura, Gai Francesco: Effects of a carbon monoxide stunning method on rigor mortis development, fillet quality and oxidative stability of tench (Tinca tinca). Aquaculture 2018, 493, 233. <https://doi.org/10.1016/j.aquaculture.2018.05.002>
- Santos Júlia de Souza Lira, Mársico Eliane Teixeira, Cinquini Miguel Antônio, Silva Flávio Alves da, Conte Junior Carlos Adam, Monteiro Maria Lúcia Guerra: Physicochemical and sensory characterization of three different portions from commercial pirarucu (Arapaima gigas) fillets. Braz. J. Food Technol. 2018, 21. <https://doi.org/10.1590/1981-6723.17817>