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Spoilage microbes’ effect on freshness and IMP degradation in sturgeon fillets during chilled storage

  • Published:2021-06 Issue: Volume:41 Page:101008
  • ISSN:2212-4292
  • Container-title:Food Bioscience
  • language:en
  • Short-container-title:Food Bioscience

Author:

Li Jiatong,Zhou Genghui,Xue Peng,Dong Xiuping,Xia Yongtao,Regenstein Joe,Du Ming,Sun Liming

Funder

Republic of China Ministry of Science and Technology

Natural Science Foundation of Liaoning Province

Department of Science and Technology of Liaoning Province

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference45 articles.

1. Identification of uncommon oral yeasts from cancer patients by MALDI-TOF mass spectrometry;Aslani;BMC Infectious Diseases,2018

2. Nucleotide catabolism: Influence on the storage life of tropical species of fish from the north west shelf of Australia;Bremner;Journal of Food Science,1988

3. Objective procedure for fish freshness evaluation based on nucleotide changes using a HPLC system;Burns,1985

4. Recent advances in methods and techniques for freshness quality determination and evaluation of fish and fish fillets: A review;Cheng;Critical Review in Food Science and Nutrition,2015

5. Microdiffusion analysis and volumetric error;Conway,1968
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