The Quality and Bacterial Community Changes in Freshwater Crawfish Stored at 4 °C in Vacuum Packaging

Crawfish can be easily spoiled due to their rich nutrition and high water content, which is difficult to preserve. In this study, the dominant spoilage organisms in crawfish which were stored at 4 °C in vacuum packaging were identified by high-throughput sequencing technology; after sequencing the f...

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Bibliographic Details
Main Authors: Liang Qiu, Yunchun Zhao, Hui Ma, Xiaofei Tian, Chan Bai, Tao Liao
Format: Article
Language:English
Published: MDPI AG 2022-12-01
Series:Molecules
Subjects:
Online Access:https://www.mdpi.com/1420-3049/27/23/8618