Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish ( <i>Rachycentron canadum</i> ) fillets-Reference-Cited by-同舟云学术

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Using calcined oyster shell powder as a natural preservative for extending the quality of black king fish ( Rachycentron canadum ) fillets

Published:2022-10-31 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Lu Wen‐Chien¹,Chan Yung‐Jia²,Chen Shu‐Ju³,Mulio Amanda Tresiliana³,Wang Chiun‐Chuan Roger³,Huang Ping‐Hsiu⁴,Li Po‐Hsien³

Affiliation:

1. Department of Food and Beverage Management Chung‐Jen Junior College of Nursing Health Sciences and Management Chia‐Yi City Taiwan

2. College of Biotechnology and Bioresources Da‐Yeh University Changhua City Taiwan

3. Department of Food and Nutrition Providence University Taichung City Taiwan

4. School of Food Jiangsu Food and Pharmaceutical Science College Huai'an China

Funder

Ministry of Science and Technology, Taiwan

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17262

Reference36 articles.

1. Antimicrobial Potential of Plastic Films Incorporated with Sage Extract on Chicken Meat

2. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review

3. Key Insights, Tools, and Future Prospects on Oyster Shell End-of-Life: A Critical Analysis of Sustainable Solutions

4. Combined effects of prior plasma-activated water soaking and whey protein isolate-ginger extract coating on the cold storage stability of Asian sea bass (Lates calcarifer) steak

5. Element concentrations in shell of Pinctada margaritifera from French Polynesia and evaluation for using as a food supplement

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