Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira ) during −18 °C frozen storage-Reference-Cited by-同舟云学术

Effect of incorporation of natural chemicals in water ice-glazing on freshness and shelf-life of Pacific saury (Cololabis saira ) during −18 °C frozen storage

Published:2018-02-23 Issue:9 Volume:98 Page:3309-3314
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Luo Haibo¹^ORCID,Wang Weihua²,Chen Wei³,Tang Haiqing⁴,Jiang Li²,Yu Zhifang²

Affiliation:

1. Jinling College; Nanjing Normal University; Nanjing China

2. College of Food Science and Technology; Nanjing Agricultural University; Nanjing China

3. College of Biological & Environmental Science; Zhejiang Wanli University; Ningbo China

4. Department of Food Science; Zhejiang Pharmaceutical College; Ningbo China

Funder

National Natural Science Foundation of China

Project of Enriching the People with Science and Technology of Ningbo

Major Project of Agricultural of Ningbo

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.8834/fullpdf

Reference29 articles.

1. Benefit-risk ratio of canned Pacific saury (Cololabis saira) intake: essential fatty acids vs. heavy metals;Anishchenko;Food Chem Toxicol,2017

2. Effect of various salts on inosinic acid-degrading enzyme activity in white and dark muscle of the Pacific saury;Seki;Fish Sci,2015

3. Sea surface temperature fronts affect distribution of Pacific saury (Cololabis saira) in the Northwestern Pacific Ocean;Tseng;Deep Sea Res Pt II,2014

4. Effect of temperature on the quality of Cololabis saira during −20 °C, −30 °C and −50 °C frozen storage;Wang;Food Res Dev,2015

5. Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 °C;Sallam;Food Chem,2007

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