Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )-Reference-Cited by-同舟云学术

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Combining slightly acidic electrolyzed water and slurry ice to prolong the shelf‐life of mackerel ( Pneumatophorus japonicus )

Published:2021-07-29 Issue:9 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Liu Lin¹,Lan Weiqing¹²³^ORCID,Pu Tianting¹,Zhou Yuxiao¹,Xie Jing¹²³^ORCID

Affiliation:

1. College of Food Science and Technology Shanghai Ocean University Shanghai China

2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China

3. National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University) Shanghai China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15762

Reference46 articles.

1. A Comparative Study on the Quality Changes of Croaker (Johnius dussumieri) Fish Stored in Slurry Ice and Flake Ice

2. Garcinia spp. extract incorporated icing medium as a natural preservative for shelf life enhancement of chilled Indian mackerel (Rastrelliger kanagurta)

3. Comparative evaluation of gum arabic coating and vacuum packaging on chilled storage characteristics of Indian mackerel (Rastrelliger kanagurta)

4. Effects of Using Slurry Ice During Transportation on the Microbiological, Chemical, and Sensory Assessments of Aquacultured Sea Bass (Dicentrarchus Labrax) Stored at 4°C

5. Effect of magnetic nanoparticles plus microwave or far-infrared thawing on protein conformation changes and moisture migration of red seabream (Pagrus Major) fillets

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1. Metabolic and protein expression responses of Shewanella baltica in golden pomfret broths to slightly acidic electrolysed water;Food Chemistry;2025-01

2. Applications of electrolyzed water in the food industry: A comprehensive review of its effects on food texture;Future Foods;2024-06

3. The effect of electron beam irradiation combined with slurry ice on physicochemical parameters and bacterial communities of shrimp (Litopenaeus vannamei) during refrigerated storage;Food Control;2024-04

4. Stable chlorine dioxide combined with slightly acidic electrolyzed water as preservation strategies in large yellow croaker (Pseudosciaena crocea) during cold storage: Effects on microbiological, physicochemical, and sensorial qualities;Journal of Food Safety;2024-03-25

5. Microstructure and physicochemical properties: effects of different pretreatment combined with dual‐frequency ultrasound on quality of large yellow croaker (Pseudosciaena crocea) during cold storage;International Journal of Food Science & Technology;2024-01-13

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