Physicochemical Responses and Quality Changes of Turbot (Psetta maxima) During Refrigerated Storage-Reference-Cited by-同舟云学术

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Physicochemical Responses and Quality Changes of Turbot (Psetta maxima) During Refrigerated Storage

Published:2015-06-04 Issue:1 Volume:19 Page:196-209
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Xu Yongxia,Liu Ying,Zhang Chaomin,Li Xuepeng,Yi Shumin,Li Jianrong

Funder

Scientific Research Foundation for Doctor of Science and Technology Department of Liaoning Province

National Key Technologies R & D Program of China

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2015.1022260

Reference34 articles.

1. Biochemical, sensory and microbiological attributes of wild turbot (Scophthalmus maximus), from the Black Sea, during chilled storage

2. Study on seafood volatile profile characteristics during storage and its potential use for freshness evaluation by headspace solid phase microextraction coupled with gas chromatography–mass spectrometry

3. Assessing the effectiveness of a cold chain for fresh fish salmon (Salmo salar) and sardine (Sardina pilchardus) in a food processing plant

4. Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

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2. Assessing the impact of climate on mackerel (Scomber japonicus) quality during vehicle transportation: A transportation modeling approach;Food Frontiers;2024-09-08

3. Chilled Pacu (Piaractus mesopotamicus) fillets: Modeling Pseudomonas spp. and psychrotrophic bacteria growth and monitoring spoilage indicators by 1H NMR and GC–MS during storage;International Journal of Food Microbiology;2024-04

4. Spoilage markers for freshwater fish: A comprehensive workflow for non-targeted analysis of VOCs using DHS-GC-HRMS;Food Research International;2023-10

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