整条金鲳鱼（Trachinotus ovatus）在冷藏、冰敷和真空包装贮藏期间的微生物组成和质量变化

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:10.1080/10498850.2024.2363807

Shijie Liang, Mingze Li, Jingxuan Zhang, Xinning Wu, Shuai Zhuang, Elliot Mubango, Yuqing Tan, Hui Hong, Yongkang Luo

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引用次数: 0

摘要

本研究评估了在 4°C 下冷藏、冰贮和真空包装条件下整条金鲳鱼的质量和细菌成分变化。冰贮藏和真空包装延迟了金鲳鱼...

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Microbial Composition and Quality Changes in Whole Golden Pomfret (Trachinotus ovatus) During Refrigerated, Ice, and Vacuum-Packed Storage

This study evaluated the quality and bacterial composition changes in whole golden pomfret under refrigeration, ice storage, and vacuum packaging at 4°C . Ice storage and vacuum packaging delayed s...

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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.