Effect of AHL-lactonase and nisin on microbiological, chemical and sensory quality of vacuum packaged sturgeon storage at 4ºC
Author:
Affiliation:
1. Aquatic Product Processing and Quality Safety Research Department, Beijing Fisheries Research Institute, Beijing, China
2. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China
Funder
Youth Foundation of Beijing Academy of Agriculture and Forestry Sciences
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2021.1872621
Reference29 articles.
1. Biogenic amines formation, nucleotide degradation and TVB-N accumulation of vacuum-packed minced sturgeon (Acipenser schrencki) stored at 4 °C and their relation to microbiological attributes
2. Microbiological Spoilage of Fish and Seafood Products
3. Quorum Sensing in the Context of Food Microbiology
4. Bacterial Quorum Sensing and Food Industry
5. Nonbioluminescent Strains of Photobacterium phosphoreum Produce the Cell-to-Cell Communication Signal N -(3-Hydroxyoctanoyl)homoserine Lactone
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