A potential spoilage bacteria inactivation approach on frozen fish
Frozen products are more susceptible to microbial spoilage during thawing. Therefore, the development of a thawing technology with effective bacteriostasis is still urgent in food science. In this study, red sea bream was used as the research object, S. putrefaciens was incubated on the surface of f...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752200133X |