Growth Reduction of

low-frequency electric field microbial community physicochemical properties preservation shrimp

Journal

Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569

Informations de publication

Date de publication:
09 Apr 2024
Historique:
received: 22 02 2024
revised: 23 03 2024
accepted: 26 03 2024
medline: 27 4 2024
pubmed: 27 4 2024
entrez: 27 4 2024
Statut: epublish

Résumé

A novel storage technique that combines the low-frequency electric field (LFEF) and ice temperature was used to extend the shelf life of Pacific white shrimp (

Identifiants

DOI: 10.3390/foods13081143 PMID: 38672816
pubmed: 38672816
pii: foods13081143
doi: 10.3390/foods13081143
pii:
doi:

Types de publication

Journal Article

Langues

eng

Subventions

Organisme : Ming Yu
ID : 2023A1515010763
Organisme : Ming Yu
ID : 2022ZDZX4118
Organisme : Ming Yu
ID : 2022KQNC261

Auteurs

Lijuan Xu (L)

Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
ORCID: 0000-0002-3676-4227

Haiqiang Chen (H)

Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China.
Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
ORCID: 0000-0002-2625-0724

Zuanhao Liang (Z)

Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China.
Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.

Shanshan Chen (S)

Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China.

Yu Xia (Y)

Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China.

Siming Zhu (S)

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

Ming Yu (M)

Department of Food and Environmental Engineering, Yangjiang Polytechnic, Yangjiang 529500, China.
Guangdong Provincial Engineering and Technology Research Center of Food Low Temperature Processing, Yangjiang 529566, China.
Institute of Food and Health, Yangtze Delta Region Institute of Tsinghua University Zhejiang, Jiaxing 314006, China.

Classifications MeSH