Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( <i>Scomber scombrus</i> )-Reference-Cited by-同舟云学术

Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )

Published:2023-11-03 Issue:1 Volume:33 Page:69-78
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Ude Emmanuel¹,Ekpenyong Joshua²,Iheanacho Stanley²,Okey Irom³,Agada Benjamin¹

Affiliation:

1. Department of Fisheries and Aquaculture, Ebonyi State University, Abakaliki, Nigeria

2. Department of Fisheries and Aquaculture, Alex Ekwueme Federal University Ndufu Alike, Ikwo, Nigeria

3. Department of Fisheries and Aquatic Science, Cross River University of Technology, Obubra, Nigeria

Funder

no external funding

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2023.2275774

Reference48 articles.

1. Sensory quality of smoked Clarias gariepinus (Burchell, 1822) as affected by spices packaging methods

2. Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat;Alexandre A;Food Sci Technol,2021

3. AOAC. 2005. Official methods of analysis. Association of official analytical chemists. 18th ed. Washington (DC): AOAC International Press.

4. Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

5. Clean Label Alternatives in Meat Products

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1. The addition of ascorbic acid improves the microbiological quality and shelf life of Atlantic mackerel (<i>Scomber scombrus</i>) fillets stored in ice;Italian Journal of Food Safety;2024-07-01