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Changes in the microbial communities of air-packaged and vacuum-packaged common carp (Cyprinus carpio) stored at 4 °C

  • Published:2015-12 Issue: Volume:52 Page:197-204
  • ISSN:0740-0020
  • Container-title:Food Microbiology
  • language:en
  • Short-container-title:Food Microbiology

Author:

Zhang Yuemei,Li Qian,Li Dongping,Liu Xiaochang,Luo Yongkang

Funder

China Agriculture Research System

National Natural Science Foundation of China

Beijing Natural Science Foundation

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference30 articles.

1. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 °C;Atrea;Food Microbiol.,2009

2. China Fishery Statistical Yearbook;Bureau of Fisheries of the Ministry of Agriculture,2014

3. EzTaxon: a web-based tool for the identification of prokaryotes based on 16S ribosomal RNA gene sequences;Chun;Int. J. Syst. Evol. Microbiol.,2007

4. Control of Fish Quality;Connell,1995

5. Qualitative and quantitative characterization of spoilage bacteria from packed fish;Dalgaard;Int. J. Food Microbiol.,1995
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