The Impact of Oxygen and Ascorbic Acid Treatments on the Physicochemical Attributes of Live Sea Cucumber During Extended Transportation/Storage

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2024-05-30 DOI:10.1080/10498850.2024.2357566

Shiwen Cheng, Jun Zhao, Yanjie Wang, Shuang Song, Jingfeng Yang

引用次数: 0

Abstract

Sea cucumbers were stored live in 25% oxygen or 25 mg/mL of ascorbic acid for 7 days, for comparison purposes. The condition of the individuals was assessed through the sensory scores, bacterial co...

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氧气和抗坏血酸处理对长途运输/贮藏期间活海参理化属性的影响

为了进行比较，将海参在 25% 的氧气或 25 mg/mL 的抗坏血酸中活体保存 7 天。海参个体的状况是通过感官评分、细菌共生率和...

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.