Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Lctalurus punctatus) During Refrigeration

This study described the quality and microbial influence on ozone water (OW) and ultra-high pressure (UHP) processing alone or in combination with refrigerated catfish fillets. The analysis parameters included total volatile base nitrogen (TVBN), thiobarbituric acid reactive substances (TBARs), chro...

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Detalles Bibliográficos
Autores principales: Ling, Yuzhao, Zhou, Mingzhu, Qiao, Yu, Xiong, Guangquan, Wei, Lingyun, Wang, Lan, Wu, Wenjin, Shi, Liu, Ding, Anzi, Li, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298495/
https://www.ncbi.nlm.nih.gov/pubmed/35873429
http://dx.doi.org/10.3389/fnut.2022.880370

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9298495/
https://www.ncbi.nlm.nih.gov/pubmed/35873429
http://dx.doi.org/10.3389/fnut.2022.880370

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