Quality changes of rainbow trout stored under different packaging conditions and mathematical modeling for predicting the shelf life-Reference-Cited by-同舟云学术

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Quality changes of rainbow trout stored under different packaging conditions and mathematical modeling for predicting the shelf life

Published:2022-06 Issue: Volume:32 Page:100824
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Yin Cheng,Wang Jia,Qian Jing,Xiong Kangkang,Zhang Min

Funder

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference45 articles.

1. Mathematical models to evaluate temperature abuse effects during distribution of refrigerated solid foods;Almonacid-Merino;Journal of Food Engineering,1993

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

3. Modeling the dynamic changes in O2 and CO2 concentrations in MAP-packaged fresh-cut garlic scapes;Chen;Food Packaging and Shelf Life,2019

4. Suitability of hyperspectral imaging for rapid evaluation of thiobarbituric acid (TBA) value in grass carp (Ctenopharyngodon idella) fillet;Cheng;Food Chemistry,2015

5. The vitamin E requirement of rainbow trout (Salmo gairdneri) given diets containing polyunsaturated fatty acids derived from fish oil;Cowey;Aquaculture,1983

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