Effects of ε‐polylysine and rosemary extract on the quality of large yellow croaker ( Pseudosciaena crocea ) stored on ice at 4 ± 1°C-Reference-Cited by-同舟云学术

Effects of ε‐polylysine and rosemary extract on the quality of large yellow croaker ( Pseudosciaena crocea ) stored on ice at 4 ± 1°C

Published:2020-08-09 Issue:10 Volume:44 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J. Food Biochem.

Author:

Lan Wei‐Qing¹²^ORCID,Liu Lin¹,Zhang Nan‐Nan¹,Huang Xia¹,Weng Zhong‐Ming¹,Xie Jing¹²

Affiliation:

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

2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China

Funder

Science and Technology Commission of Shanghai Municipality

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13418

Reference40 articles.

1. Panorama of poly-ε-lysine

2. Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice

3. Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

4. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

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