Plasma activated water (PAW), Ozonated water (OW) and Slightly acidic electrolytic water (SAEW) treated tilapia fillets during chilled storage: A comparative study on quality changes and related mechanisms

Author:

Huang Zhiliang,Liao Haihui,Su Zhengyang,Shi Shaoran,Zhu Kexue,He Yanfu,Zhang Longteng,Zhu Lulu,Liu Jianhua,Li Chuan

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference48 articles.

1. Dual role (anti- and pro-oxidant) of gallic acid in mediating myofibrillar protein gelation and gel in vitro digestion;Cao;Journal of Agricultural and Food Chemistry,2016

2. High hydrogen peroxide concentration-low exposure time of plasma-activated water (PAW): A novel approach for shelf-life extension of asian sea bass (Lates calcarifer) steak;Chaijan;Innovative Food Science & Emerging Technologies,2021

3. Exploration of the evolution and production of volatile compounds in grouper (Epinephelus coioides) during cold storage;Chu;Food Bioscience,2023

4. Phase inversion temperature-fabricated cinnamon oil nanoemulsion as a natural preservative for prolonging shelf-life of chilled Asian seabass (Lates calcarifer) fillets;Chuesiang;Lebensmittel-Wissenschaft & Technologie,2020

5. Comprehensive evaluation of lipidomics profiles in golden threadfin bream (Nemipterus virgatus) and its by-products using UHPLC-Q-exactive Orbitrap-MS;Cui;Lebensmittel-Wissenschaft & Technologie,2022

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