The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp ( Ctenopharyngodon idellus ) fillets stored at 4°C-Reference-Cited by-同舟云学术

The impacts of salt with Chinese liquor on the inhibition of microbial spoilage and quality attributes of grass carp ( Ctenopharyngodon idellus ) fillets stored at 4°C

Published:2020-09-23 Issue:11 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Hu Dan¹²,Xu Yanshun¹²^ORCID,Yu Dawei¹²^ORCID,Xia Wenshui¹²^ORCID,Jiang Qixing¹²

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University Wuxi China

2. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Wuxi China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14817

Reference25 articles.

1. Non-destructive and rapid determination of TVB-N content for freshness evaluation of grass carp (Ctenopharyngodon idella) by hyperspectral imaging

2. Efficacy of an Aromatic Vinegar in Reducing Psychrotrophic Bacteria and Biogenic Amines in Salmon Fillets (Salmo salar) Stored in Modified Atmosphere Packaging

3. The effects of superchilling on shelf-life and quality indicators of whole Atlantic cod and fillets

4. Biogenic amine and quality changes in lightly salt- and sugar-salted black carp (Mylopharyngodon piceus) fillets stored at 4°C

5. Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level

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1. Biogenic amines are important indices for characterizing the freshness and hygienic quality of aquatic products: A review;LWT;2024-02

2. Amino acid degradation and related quality changes caused by common spoilage bacteria in chill-stored grass carp (Ctenopharyngodon idella);Food Chemistry;2023-01

3. Fermentation Blues: Analyzing the Microbiota of Traditional Indigo Vat Dyeing in Hunan, China;Microbiology Spectrum;2022-08-31

4. Physicochemical and microbiological changes in postmortem crayfish ( Procambarus clarkii ) stored at 4 °C and 25 °C;International Journal of Food Science & Technology;2022-02-12

5. The changes in physicochemical properties and microbiota composition of grass carp ( Ctenopharyngodon idellus ) under different aquaculture modes during 4°C storage;Journal of Food Processing and Preservation;2021-12-07