Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods-Reference-Cited by-同舟云学术

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Quantitative quality evaluation of Eastern oyster (Crassostrea virginica) cultured by two different methods

Published:2016-07-02 Issue:6 Volume:48 Page:2934-2944
ISSN:1355-557X
Container-title:Aquaculture Research
language:en
Short-container-title:Aquac Res

Author:

Zhang Jinglin¹²,Walton William C³,Wang Yifen¹²

Affiliation:

1. Engineering Research Center of Food Thermal-processing Technology; Shanghai Ocean University; Shanghai China

2. Biosystems Engineering Department; Auburn University; Auburn AL USA

3. School of Fisheries, Aquaculture and Aquatic Sciences; Auburn University; Auburn AL USA

Funder

Alabama Agricultural Experiment Station

Publisher

Wiley

Subject

Aquatic Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/are.13126/fullpdf

Reference27 articles.

1. Sensory, histological, and bacteriological changes in flat oysters, Ostrea edulis L., during different storage conditions;Aaraas;Journal of Food Science,2004

2. Quality changes in sardines (Sardina pilchardus) stored in ice and at ambient temperature;Ababouch;Food Microbiology,1996

3. Spoilage and shelf-life extension of fresh fish and shellfish;Ashie;Critical Reviews in Food Science & Nutrition,1996

4. Changes in texture and microstructure of pressure-treated fish muscle tissue during chilled;Ashie;Journal of Muscle Foods,1997

5. Physical, textural, and microstructural properties of restructured adductor muscles of 2 scallop species using 2 cold-binding systems;Beltrán-Lugo;Journal of Food Science,2005

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3. Antimicrobial Effects of Plasma-Activated Simulated Seawater (PASW) on Total Coliform and Escherichia coli in Live Oysters during Static Depuration;Fishes;2023-07-31

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5. Application of dielectric barrier discharge plasma for the reduction of non-pathogenic Escherichia coli and E. coli O157:H7 and the quality stability of fresh oysters (Crassostrea gigas);LWT;2022-01

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