Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (Crassostrea gigas) during chilled storage-Reference-Cited by-同舟云学术

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Physicochemical, microbiological and sensory quality changes of tissues from Pacific oyster (Crassostrea gigas) during chilled storage

Published:2020-02-08 Issue:7 Volume:57 Page:2452-2460
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Min Yue,Dong Shiyuan,Su Mingyue,Zhao Yuanhui,Zeng Mingyong

Funder

Key Technologies Research and Development Program

Key Research & Development project of Shandong Province

the National Natural Science Foundation of China

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-020-04280-1.pdf

Reference32 articles.

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2. AOAC Association of Offcial Analytical Chemists (2005) AOAC offcial methods of analysis (18th ed). Gaithersburg, AOAC 935

3. Azandégbé A, Poly F, Andrieux-Loyer F, Kérouel R, Philippon X, Nicolas JL (2012) Influence of oyster culture on biogeochemistry and bacterial community structure at the sediment–water interface. FEMS Microbiol Ecol 82:102–117. https://doi.org/10.1111/j.1574-6941.2012.01410.x

4. Berthelin C, Kellner K, Mathieu M (2000) Storage metabolism in the Pacific oyster (Crassostrea gigas) in relation to summer mortalities and reproductive cycle (West Coast of France). Comp Biochem Physiol 125:359–369. https://doi.org/10.1111/j.1574-6941.2012.01410.x

5. Cao R, Xue CH, Liu Q, Xue Y (2009) Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures. Czech J Food Sci 27:102–108. https://doi.org/10.17221/166/2008-CJFS

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