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Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage

  • Published:2012-11 Issue:1 Volume:135 Page:140-145
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Li Tingting,Li Jianrong,Hu Wenzhong,Zhang Xuguang,Li Xuepeng,Zhao Jin

Funder

National Key Technologies R&D Program of China

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. AOAC (1997). Official methods of analysis (16th ed.). Washington: Association of Official Analytical Chemists.

2. Antioxidant and antilisterial activity of olive oil, cocoa and rosemary extract polyphenols;Bubonja-Sonje;Food Chemistry,2011

3. Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets;Duan;Food Chemistry,2010

4. The use of a tea polyphenol dip to extend the shelf life of silver carp (Hypophthalmicthys molitrix) during storage in ice;Fan;Food Chemistry,2008

5. Fishery Bureau of Department of Agriculture of China. (2011). Fishery yearbook in China in 2010. Beijing: Chinese Agriculture press.
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