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Combined effects of ultrasound and slightly acidic electrolyzed water on quality of sea bass (Lateolabrax Japonicus) fillets during refrigerated storage

A novel technique for sea bass (Lateolabrax Japonicus) fillets by combining ultrasound (US) and slightly acidic electrolyzed water (SAEW) to inactivate bacteria and maintain quality was developed. Samples were treated with distilled water (DW), US, SAEW and ultrasound combined with slightly acidic e...

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Detalles Bibliográficos
Autores principales:	Lan, Weiqing, Lang, Ai, Zhou, Dapeng, Xie, Jing
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2021
Materias:	Short Communication
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8640540/ https://www.ncbi.nlm.nih.gov/pubmed/34861558 http://dx.doi.org/10.1016/j.ultsonch.2021.105854

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