A potential spoilage bacteria inactivation approach on frozen fish

Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of f...

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Detalles Bibliográficos
Autores principales: Nian, Linyu, Wang, Mengjun, Pan, Min, Cheng, Shujie, Zhang, Wen, Cao, Chongjiang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9156805/
https://www.ncbi.nlm.nih.gov/pubmed/35663602
http://dx.doi.org/10.1016/j.fochx.2022.100335

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9156805/
https://www.ncbi.nlm.nih.gov/pubmed/35663602
http://dx.doi.org/10.1016/j.fochx.2022.100335

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