References
- Zhao, X.;. In Situ Target-Strength Measurement of Young Hairtail (Trichiurus haumela) in the Yellow Sea. ICES J Marine Sci. J Du Conseil, 2006, 63, 46–51.
- Cui, X. D.; Shang, Y. C.; Shi, Z. G.; Xin, H. W.; Cao, W. Physicochemical Properties and Bactericidal Efficiency of Neutral and Acidic Electrolyzed Water under Different Storage Conditions. J Food Eng, 2009, 91, 582–586.
- Xu, G. C.; Tang, X.; Tang, S. H.; You, H. B.; Shi, H. W. Combined Effect of Electrolyzed Oxidizing Water and Chitosan on the Microbiological, Physicochemical, and Sensory Attributes of American Shad (Alosa sapidissima) during Refrigerated Storage. Food Control, 2014, 46, 397–402.
- Xuan, X. T.; Liu, D. H.; Ding, T. Lethal Injury Mechanism of Slightly Acidic Electrolyzed Water on Listeria Monocytogenes. J. Food Saf. Qual., 2015, 6, 245–251.
- Chen, T. Y.; Kuo, S. H.; Chen, S. T.; Wang, D. F. Differential Proteomics to Explore the Inhibitory Effects of Acidic, Slightly Acidic Electrolysed Water and Sodium Hypochlorite Solution on Vibrio Parahaemolyticus. Food Chem, 2016, 194, 529–537.
- Wang, J. J.; Sun, W. S.; Jin, M. T. Fate of Vibrio Parahaemolyticus on Shrimp after Acidic Electrolyzed Water Treatment. Int. J. Food Microbiol., 2014, 179, 50–56.
- Mansur, A. R.; Oh, D. H. Combined Effects of Thermosonication and Slightly Acidic Electrolyzed Water on the Microbial Quality and Shelf Life Extension of Fresh-Cut Kale during Refrigeration Storage. Food Microbiol., 2015, 51, 154–162.
- Chang, S. H.; Lin, H. T.; Wu, G. J.; Tsai, G. J. pH Effects on Solubility, Zeta Potential, and Correlation between Antibacterial Activity and Molecular Weight of Chitosan. Carbohydr Polym, 2015, 134, 74–81.
- Yuan, G. F.; Lv, H.; Tang, W. Y.; Zhang, X. J.; Sun, H. Y. Effect of Chitosan Coating Combined with Pomegranate Peel Extract on the Quality of Pacific White Shrimp during Iced Storage. Food Control, 2016, 59, 818–823.
- Genskowsky, E.; Puente, L. A.; Pérez-Álvarez, J. A.; Fernandez-Lopez, J.; Muñoz, L. A.; Viuda-Martos, M. Assessment of Antibacterial and Antioxidant Properties of Chitosan Edible Films Incorporated with Maqui Berry (Aristotelia chilensis). LWT Food Sci. Technol., 2015, 64, 1057–1062.
- Ramezani, Z.; Zarei, M.; Raminnejad, N. Comparing the Effectiveness of Chitosan and Nanochitosan Coatings on the Quality of Refrigerated Silver Carp Fillets. Food Control, 2015, 51, 43–48.
- Diez-Gonzalez, F. Total Viable Counts | Specific Techniques. Encyclopedia Food Microbiol, 2014, 3, 630–635.
- Khalafalla, F. A.; Ali, F. H.; Hassan, A. R. Quality Improvement and Shelf-Life Extension of Refrigerated Nile Tilapia (Oreochromis niloticus) Fillets Using Natural Herbs. Beni-Suef Univ. J. Basic Appl. Sci., 2015, 4, 33–40.
- Lee, Y. J.; Yoon, W. B. Effects of Particle Size and Heating Time on Thiobarbituric Acid (TBA) Test of Soybean Powder. Food Chem, 2013, 138, 841–850.
- Schmidt, R.; Klemme, D. A.; Scow, K.; Hristova, K. Microbial Biosafety of Pilot-Scale Bioreactor Treating MTBE and TBA-contaminated Drinking Water Supply. J. Hazard. Mater., 2012, 210, 524–528.
- Mehta, B. M.; Darji, V. B.; Aparnathi, K. D. Comparison of Five Analytical Methods for the Determination of Peroxide Value in Oxidized Ghee. Food Chem, 2015, 185, 449–453.
- Boonsumrej, S.; Chaiwanichsiri, S.; Tantratian, S.; Suzuki, T.; Takai, R. Effects of Freezing and Thawing on the Quality Changes of Tiger Shrimp (Penaeus monodon) Frozen by Air-Blast and Cryogenic Freezing. J Food Eng, 2007, 80, 292–299.
- Teixeira, B.; Fidalgo, L.; Mendes, R.; Costa, G.; Cordeiro, C. Changes of Enzymes Activity and Protein Profiles Caused by High-Pressure Processing in Sea Bass (Dicentrarchus labrax) Fillets. J. Agric. Food Chem., 2013, 61, 2851–2860.
- Ko, W. C.; Yang, S. Y.; Chang, C. K.; Chang, W. Effects of Adjustable Parallel High Voltage Electrostatic Field on the Freshness of Tilapia (Orechromis niloticus) during Refrigeration. LWT Food Sci. Technol., 2016, 66, 151–157.
- Moreno-Vásquez, M. J.; Valenzuela-Buitimea, E. L.; Plascencia-Jatomea, M. Functionalization of Chitosan by a Free Radical Reaction: Characterization, Antioxidant and Antibacterial Potential. Carbohydr Polym, 2017, 155, 117–127.
- Shahidi, F.; Arachchi, J. K. V.; Jeon, Y. J. Food Application of Chitin and Chitosans. Trends Food Sci. Technol., 1999, 10, 37–51.
- Li, J.; Ding, T.; Liu, X. Y. Synergetic Effects of Ultrasound and Slightly Acidic Electrolyzed Water against Staphylococcus Aureus Evaluated by Flow Cytometry and Electron Microscopy. Ultrason Sonochem, 2016, 38, 711–719.
- Briones-Labarca, V.; Perez-Won, M.; Zamarca, M.; Aguilera-Radic, J. M.; Tabilo-Munizaga, G. Effects of High Hydrostatic Pressure on Microstructure, Texture, Colour and Biochemical Changes of Red Abalone (Haliotis rufecens) during Cold Storage Time. Innovative Food Science Emerging Technologies, 2012, 13, 42–50.
- Graciela, B.; Isabel, E.; Nuria, M.; Maria, D.; Amparo, C. Influence of Storage Conditions on Some Physical and Chemical Properties of Smoked Salmon (Salmo salar) Processed by Vacuum Impregnation Techniques. Food Chem, 2003, 81, 85–90.
- Bahmani, Z. A.; Rezai, M.; Hosseini, S. V.; Regenstein, J. M.; Böhme, K.; Alishahi, A.; Yadollahi, F. Chilled Storage of Golden Gray Mullet (Liza aurata). LWT Food Sci. Technol., 2011, 44, 1894–1900.
- Santiago, P. A.; Carmen, G. S.; Ricardo, P. M. Assessment of Quality Changes in Frozen Sardine (Sardina pilchardus) by Fluorescence Detection. J. Am. Oil Chemists’ Soc., 1998, 75, 575–561.
- Xu, J. L.; Riccioli, C.; Sun, D. W. Efficient Integration of Particle Analysis in Hyperspectral Imaging for Rapid Assessment of Oxidative Degradation in Salmon Fillet. J Food Eng, 2016, 169, 259–271.
- Woodward, B.;. Dietary Vitamin Requirements of Cultured Young Fish with Emphasis on Quantitative Estimates for Salmonids. Aquaculture, 1994, 124, 133–168.
- Ocaño-Higuera, V. M.; Marquez-Ríos, E.; Canizales-Dávila, M.; Castillo-Yáñez, F. J.; Pacheco-Aguilar, R. Postmortem Changes in Cazon Fish Muscle Stored on Ice. Food Chem, 2009, 116, 933–938.
- Li, T. T.; Li, J. R.; Hu, W. Z.; Chen, J. R.; Li, H. J. Protein Changes in Post Mortem Large Yellow Croaker (Pseudosciaena crocea) Monitored by SDS-PAGE and Proteome Analysis. Food Control, 2014, 41, 49–55.
- Feng, X.; Bansal, N.; Yang, H. Fish Gelatin Combined with Chitosan Coating Inhibits Myofibril Degradation of Golden Pomfret (Trachinotus blochii) Fillet during Cold Storage. Food Chem, 2016, 200, 283–292.
- Wang, M.; Wang, J. J.; Sun, X. H.; Pan, Y. J.; Zhao, Y. Preliminary Mechanism of Acidic Electrolyzed Water Ice on Improving the Quality and Safety of Shrimp. Food Chem, 2015, 176, 333–341.