Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus)-Reference-Cited by-同舟云学术

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Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus)

Published:2016-10 Issue: Volume:72 Page:134-140
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Ezquerra-Brauer Josafat Marina,Miranda José M.,Cepeda Alberto,Barros-Velázquez Jorge,Aubourg Santiago P.

Funder

CONACYT

Consejo Superior de Investigaciones Científicas

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Antioxidant activity of several marine gelatins;Alemán;LWT-Food Science and Technology,2011

2. Spoilage and shelf-life extension of fresh fish and shellfish;Ashie;Critical Reviews in Food Science and Nutrition,1996

3. Partial characterisation of jumbo squid skin pigment extract and its antioxidant potential in a marine oil system;Aubourg;European Journal of Lipid Science and Technology,2016

4. Changes in biogenic amines and microbiological analysis in albacore (Thunnus alalunga) muscle during frozen storage;Ben-Gigirey;Journal of Food Protection,1998

5. Histamine and cadaverine production by bacteria isolated from fresh and frozen albacore (Thunnus alalunga);Ben-Gigirey;Journal of Food Protection,1999

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4. Improving the shelf life of chicken burgers using Octopus vulgaris and Dosidicus gigas skin pigment extracts;Food Science and Technology;2021-08-20

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