Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C-Reference-Cited by-同舟云学术

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Effect of antibacterial treatments and natural chemicals on the quality and safety of marinated raw crab paste during storage at −20°C

Published:2020-04-20 Issue:4 Volume:40 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:J Food Saf

Author:

Luo Haibo¹^ORCID,Li Cheng¹,Zhou Tao¹,Kong Xiaoxue¹,Chen Yuru¹,Jiang Li²,Yu Lijuan³

Affiliation:

1. School of Food Science and Pharmaceutical EngineeringNanjing Normal University Nanjing P.R. China

2. College of Food Science and TechnologyNanjing Agricultural University Nanjing P.R. China

3. Agro‐products Processing Research InstituteYunnan Academy of Agricultural Sciences Kunming P.R. China

Funder

Enriching the People with Science and Technology Project of Ningbo

Major Agricultural Project of Ningbo

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12808

Reference31 articles.

1. Noncontiguous finished genome sequences and description of Bacteroides mediterraneensis sp. nov. Bacteroides ihuae sp. nov. Bacteroides togonis sp. nov. Bacteroides ndongoniae sp. nov. Bacteroides ilei sp. nov. and Bacteroides congonensis sp. nov. identified by culturomics;Andrieu C.;New Microbes & New Infections,2018

2. Modelling microbial growth in modified-atmosphere-packed hake (Merluccius merluccius) fillets stored at different temperatures

3. A study of marination of deepwater pink shrimp (Parapenaeus longirostris, Lucas, 1846) and its shelf life

4. Evolution of metabolomics profile of crab paste during fermentation

5. Colorimetric Integrated PCR Protocol for Rapid Detection of Vibrio parahaemolyticus

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4. Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China;Food & Function;2022

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