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Journal of Food Quality
Volume 2017, Article ID 9675469, 31 pages
Review Article

Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

1Seafood Research Center, IACF, Silla University, 606 Advanced Seafood Processing Complex, Wonyang-ro, Amnam-dong, Seo-gu, Busan 49277, Republic of Korea
2Department of Seafood and Aquaculture Science, Gyeongsang National University, 38 Cheondaegukchi-gil, Tongyeong-si, Gyeongsangnam-do 53064, Republic of Korea
3Food Biotechnology, Division of Bioindustry, College of Medical and Life Sciences, Silla University, 140 Baegyang-daero, 700 beon-gil, Sasang-gu, Busan 46958, Republic of Korea

Correspondence should be addressed to Jae-Suk Choi;

Received 9 June 2017; Revised 15 August 2017; Accepted 17 September 2017; Published 27 November 2017

Academic Editor: Moreno Bondi

Copyright © 2017 Khawaja Muhammad Imran Bashir et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [5 citations]

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  • Khawaja Muhammad Imran Bashir, Moo-Sang Kim, Ulf Stahl, and Man-Gi Cho, “Agrobacterium-mediated genetic transformation of Dictyosphaerium pulchellum for the expression of erythropoietin,” Journal of Applied Phycology, 2018. View at Publisher · View at Google Scholar
  • Sofia Belén Delcarlo, Romina Parada, Laura Ines Schelegueda, Marisol Vallejo, Emilio Rogelio Marguet, and Carmen Adriana Campos, “From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation,” Lwt, 2019. View at Publisher · View at Google Scholar
  • Lisa Andriani Sutikno, Khawaja Muhammad Imran Bashir, Hari Kim, Yeseul Park, Na Eun Won, Jeong Hyeon An, Jong-Hoe Jeon, Sung-Joon Yoon, Sun-Mee Park, Jae Hak Sohn, Jin-Soo Kim, and Jae-Suk Choi, “ Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid ( Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment ,” Journal of Food Quality, vol. 2019, pp. 1–15, 2019. View at Publisher · View at Google Scholar
  • Huimin Zhang, Yiting Xiong, Amr M. Bakry, Shanbai Xiong, Tao Yin, Binjia Zhang, Jingjing Huang, Zhiyu Liu, and Qilin Huang, “Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi,” Food Hydrocolloids, vol. 88, pp. 256–264, 2019. View at Publisher · View at Google Scholar