Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C-Reference-Cited by-同舟云学术

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Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4 °C

Published:2017-07 Issue: Volume:80 Page:163-168
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Kachele Robert,Zhang Min,Gao Zhongxue,Adhikari Benu

Funder

Collaborative Innovation Center for Food Safety and Quality Control

Industry Development Program

Jiangsu Province (China) Infrastructure Project

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Effects of modified atmosphere and vacuum packaging on microbiological and chemical properties of rainbow trout (Oncorynchus mykiss) fillets;Arashisara;International Journal of Food Microbiology,2004

2. Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging;Cheng;Innovative Food Science & Emerging Technologies,2014

3. Effect of chitosan coating on the quality of froze silver carp fillets;Wenjiao;Food Chemistry,2009

4. Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): Biochemical and sensory attributes;Goulas;Food Chemistry,2005

5. The effects of tangerine peel (Citri reticulatae pericarpium) essential oils as glazing layer on freshness preservation of bream (Megalobrama amblycephala) during superchilling storage;He;Food Control,2016

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