Effect of Stable Chlorine Dioxide and Vacuum-Packing Treatments on the Physicochemical and Volatile Flavor Properties of Pike Eel (Muraenesox cinereus) during Chilled Storage

The effects of vacuum-packaging and stable chlorine dioxide treatments on the quality of pike-eel fillets were investigated during chilled storage for a period of up to 10 days. The results reveal that the sensory scores, total volatile basic nitrogen (TVB-N) content, total viable count (TVC), malon...

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Detalles Bibliográficos
Autores principales: Du, Qi, Chen, Xiaonan, Jiang, Huili, Zhang, Bin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455464/
https://www.ncbi.nlm.nih.gov/pubmed/36076886
http://dx.doi.org/10.3390/foods11172701

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9455464/
https://www.ncbi.nlm.nih.gov/pubmed/36076886
http://dx.doi.org/10.3390/foods11172701

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