真空去皮包装对南美白对虾（Penaeus vannamei）的保鲜效果

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

Journal of Aquatic Food Product Technology Pub Date : 2024-07-05 DOI:10.1080/10498850.2024.2371798

Yuehan Zhao, Guangming Mei, Xiaojun Zhang, Si Chen, Dan Xu, Bin Zheng

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引用次数: 0

摘要

凡纳米对虾（Penaeus vannamei，P.vannamei）由于含有大量水分、氨基酸和蛋白质，在贮藏期间很容易变质和腐败。为了延长凡纳滨对虾的保鲜期，需要对其进行...

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Fresh-Keeping Effect of Vacuum Skin Packaging on Whiteleg Shrimp (Penaeus vannamei)

Penaeus vannamei (P. vannamei) is prone to deterioration and spoilage during storage due to its high content of moisture, amino acids, and protein. In order to prolong fresh-keeping state of P. van...

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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.