The Impact of Oxygen and Ascorbic Acid Treatments on the Physicochemical Attributes of Live Sea Cucumber During Extended Transportation/Storage
Author:
Affiliation:
1. National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, P. R. China
Funder
National Natural Science Foundation
National Key Research and Development Program of China
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2024.2357566
Reference24 articles.
1. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
2. Ascorbic acid alleviates the autolysis of the sea cucumber Apostichopus japonicus via the activation of antioxidant enzymes to remove reactive oxygen species during live storage
3. (−)-Epigallocatechin gallate protected molecular structure of collagen fibers in sea cucumber Apostichopus japonicus body wall during thermal treatment
4. Emerging roles of circRNAs in regulating thermal and hypoxic stresses in Apostichopus japonicus (Echinodermata: Holothuroidea)
5. The use of chloride, citric and ascorbic acid dip and packaged film to extend the Shelf Life of Pejerrey (odonthested bonaerensis) during storage at different temperatures;Julio C;Food Nutr Sci,2014
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