Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C

Spoilage bacteria seriously influence the flavor and quality of fish meat. In this study, we investigated the quality characteristics, bacterial community, and volatile profiles of refrigerated (4°C) sturgeon filets during 10-day storage. On day 10, the refrigerated samples showed the lowest bacteri...

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Detalles Bibliográficos
Autores principales: Tan, Chunming, Xiao, Mengyuan, Wu, Ruiyun, Li, Pinglan, Shang, Nan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Microbiology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9006255/
https://www.ncbi.nlm.nih.gov/pubmed/35432233
http://dx.doi.org/10.3389/fmicb.2022.849236

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9006255/
https://www.ncbi.nlm.nih.gov/pubmed/35432233
http://dx.doi.org/10.3389/fmicb.2022.849236

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