SASHIMI

作品数：5被引量：10H指数：2
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相关期刊：《Journal of Ocean University of China》《城市漫步（GBA版）》《Food Bioscience》更多>>
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Utilization of deep sea at 4000 and 6000 m depths for long-term storage and quality improvement of greater amberjack(Seriola dumerili)muscle
《Food Bioscience》2023年第3期3208-3214,共7页Yusa Nakamura Takanori Sato Kazuhito Oshima Tomoaki Hagiwara Kigen Takahashi 
supported by Council for Science,Technology and Innovation(CSTI),Cross-ministerial Strategic Innovation Promotion Program(SIP),“Innovative Technology for Exploration of Deep Sea Resources”(Lead agency:JAMSTEC),from Cabinet Office,Government of Japan;a research grant from Mayekawa Houonkai Foundation(Tokyo,Japan);Japan Society for the Promotion of Science partially supported this study(Grant number:22K13596).
Long-term storage and quality maintenance of fresh fish are tremendously challenging.This study aimed to develop a novel technology for long-term storage and quality improvement of fresh fish by utilizing deep sea and...
关键词：Fish aging Fish protein FRESHNESS PROTEOLYSIS SASHIMI UMAMI 
开小灶 Indulge in Chaoshan's Answer to Sashimi
《城市漫步（GBA版）》2018年第7期58-58,共1页Tristin Zhang 
The Place Having opened its doors only two months ago,Kai Xiaozao-meaning'cook with a small stove'-humbly greets patrons with a shop front resembling the facade of a traditional house of the Chaoshan or Teochew region...
关键词：MEANING ving CHAOS 
Development and Application of a Tyrosinase-Based Time-Temperature Indicator(TTI) for Determining the Quality of Turbot Sashimi被引量：5
《Journal of Ocean University of China》2017年第5期847-854,共8页XU Fengjuan GE Lei LI Zhenxing LIN Hong MAO Xiangzhao 
the Science and Technology Major Projects of Shandong Province (No. 2015ZDZX05 003);the National Science & Technology Pillar Program (No. 2015BAD16B0902)
Time-temperature indicators(TTIs) are convenient intuitive devices that are widely used to predict food quality. The aim of this study is to develop a new simple device which can be attached to food packages as a qual...
关键词：tyrosinase indication intuitive Indicator suitability alterations validated assessed aerobic convenient 
Application of Lactic Acid Bacteria(LAB) in Freshness Keeping of Tilapia Fillets as Sashimi被引量：5
《Journal of Ocean University of China》2015年第4期675-680,共6页CAO Rong LIU Qi CHEN Shengjun YANG Xianqing LI Laihao 
supported by the National Natural Science Foundation of China(No.31301587);Key Laboratory of Aquatic Product Processing,Ministry of Agriculture,China
Aquatic products are extremely perishable food commodities. Developing methods to keep the freshness of fish represents a major task of the fishery processing industry. Application of Lactic Acid Bacteria(LAB) as food...
关键词：lactic acid bacteria tilapia fillets SASHIMI FRESHNESS microbial flora 
IN THE REMOTE SASHIMI MOUNTAIN
《Design（产品设计）》2005年第9期140-144,共5页都筑乡 朴实（译） 
早就听到过关于那家店的传闻。“听说整个店铺就是一个装饰空间”．“店主从各种装饰的后面走出来．为我们做表演”．“船型的刺身大拼盘．会摆得快要从边上溢出来那么满，不仅很便宜．而且还特别美味”。
关键词：装饰空间 刺身 传说 酒 拼盘 美味 
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