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Journal of Aquatic Food Product Technology Volume 21, 2012 - Issue 2
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Articles

Combined Effect of Ozonized Water Pretreatment and Ozonized Flake Ice on Maintaining Quality of Japanese Sea Bass (Lateolabrax japonicus)

Fei Lu College of Biological and Environmental Engineering, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
,
Shu-Lai Liu College of Biological and Environmental Engineering, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
,
Ran Liu College of Biological and Environmental Engineering, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
,
Yi-Cheng Ding College of Biological and Environmental Engineering, Zhejiang University of Technology, Zhejiang, Hangzhou, PR China
&
Yu-Ting Ding College of Biological and Environmental Engineering, Zhejiang University of Technology, Zhejiang, Hangzhou, PR ChinaCorrespondence[email protected]
Pages 168-180 | Published online: 07 Mar 2012

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Read on this site (1)

Okon Johnson Esua, Jun-Hu Cheng & Da-Wen Sun. (2021) Functionalization of water as a nonthermal approach for ensuring safety and quality of meat and seafood products. Critical Reviews in Food Science and Nutrition 61:3, pages 431-449.
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Articles from other publishers (8)

Yongshuai Jing, Shilin Zhang, Mingsong Li, Yunfeng Ma, Yuguang Zheng, Danshen Zhang & Lanfang Wu. (2022) Research Progress on the Extraction, Structure, and Bioactivities of Polysaccharides from Coriolus versicolor. Foods 11:14, pages 2126.
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Michael G. Kontominas, Anastasia V. Badeka, Ioanna S. Kosma & Cosmas I. Nathanailides. (2021) Innovative Seafood Preservation Technologies: Recent Developments. Animals 11:1, pages 92.
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Oladipupo Odunayo Olatunde & Soottawat Benjakul. (2018) Nonthermal Processes for Shelf-Life Extension of Seafoods: A Revisit. Comprehensive Reviews in Food Science and Food Safety 17:4, pages 892-904.
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Xiaobao Nie, Lihong Wang, Qi Wang, Jilin Lei, Wanshu Hong, Baosheng Huang & Changfeng Zhang. (2018) Effect of a Sodium Alginate Coating Infused with Tea Polyphenols on the Quality of Fresh Japanese Sea Bass ( Lateolabrax japonicas ) Fillets . Journal of Food Science 83:6, pages 1695-1700.
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Tingting Li, Yang Jiang, Jianrong Li & Wenzhong Hu. (2017) An Investigation on Quality of Japanese Sea Bass ( Lateolabrax japonicas ) Using Chitosan Assisted with Origanum vulgare Oil and Allicin . Journal of Food Processing and Preservation 41:3, pages e12918.
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Bin Zhang, Shang-gui Deng & Qiang Wang. (2015) Chemical Changes Related to Loss of Quality in Pacific White Shrimp ( L itopenaeus vannamei ) during Chilled Storage under Slurry Ice Conditions . Journal of Food Processing and Preservation 39:6, pages 2507-2515.
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Bin Zhang, Shang-gui Deng, Meng Gao & Jing Chen. (2015) Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna ( Katsuwonus pelamis ) Chilled Storage . Journal of Food Science 80:4, pages C695-C702.
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Luyun Cai, Xuepeng Li, Xiaosa Wu, Yanfang Lv, Xuefei Liu & Jianrong Li. (2013) Effect of Chitosan Coating Enriched with Ergothioneine on Quality Changes of Japanese Sea Bass (Lateolabrax japonicas). Food and Bioprocess Technology 7:8, pages 2281-2290.
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