The Diversity of Bacterial Microbiota and Spoilage Characteristics of Tilapia Under Super-Chilled Storage Condition

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

Journal of Aquatic Food Product Technology Pub Date : 2024-07-09 DOI:10.1080/10498850.2024.2371924

Huiping Chen, Anjie Liang, Xiaolan Miao, Hong Chen, Jia Xue, Shengjia Lu, Jianyin Miao, Shan Duan

引用次数: 0

Abstract

To characterize the spoilage of tilapia under super-chilled storage, the bacterial profile and odor and volatile compounds were analyzed. Results showed that the shelf life and bacterial profile of...

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超级冷藏条件下罗非鱼细菌微生物群的多样性和腐败特性

为了描述罗非鱼在超级冷藏贮藏条件下的腐败特征，对细菌谱、气味和挥发性化合物进行了分析。结果表明，罗非鱼的货架期和细菌谱...

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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.