Evaluation of the spoilage potential ofShewanella putrefaciens,Aeromonas hydrophila, andAeromonas sobriaisolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage-Reference-Cited by-同舟云学术

Evaluation of the spoilage potential ofShewanella putrefaciens,Aeromonas hydrophila, andAeromonas sobriaisolated from spoiled Pacific white shrimp (Litopenaeus vannamei) during cold storage

Published:2018-10-24 Issue:6 Volume:38 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Qian Yun‐Fang¹²³⁴^ORCID,Ye Jing‐Xin¹²,Yang Sheng‐Ping¹²³⁴,Lin Zu‐Quan¹,Cao Wei¹,Xie Jing¹²³⁴^ORCID

Affiliation:

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

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

3. Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation Shanghai China

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

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12550

Reference31 articles.

1. Regulation of cellular polyamines by antizyme

2. Spoilage evaluation, shelf-life prediction, and potential spoilage organisms of tropical brackish water shrimp (Penaeus notialis) at different storage temperatures

3. Identification of lactic acid bacteria from spoilage associations of cooked and brined shrimps stored under modified atmosphere between 0oC and 25oC

4. Effect of different drying methods on the myosin structure, amino acid composition, protein digestibility and volatile profile of squid fillets

5. Comparison of four kinds of extraction techniques and kinetics of microwave-assisted extraction of vanillin from Vanilla planifolia Andrews

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