Effects of specific egg yolk antibody (IgY) on the quality and shelf life of refrigerated Paralichthys olivaceus

Journal of the Science of Food and Agriculture

Volumn 92, Issue 6, 2012, Pages 1267-1272

  Xu, Yafu ^a   Lin, Hong ^a   Sui, Jianxin ^a   Cao, Limin ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Antimicrobial activity; Egg yolk antibody; Paralichthys olivaceus; Quality; Shelf life; Specific spoilage organism

Indexed keywords

ANTIINFECTIVE AGENT; FOOD PRESERVATIVE; IMMUNOGLOBULIN; IMMUNOGLOBULIN Y; NITROGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; BACTERIUM; CONSUMER; DRUG EFFECT; EGG YOLK; FOOD CONTROL; FOOD PRESERVATION; FREEZING; GROWTH, DEVELOPMENT AND AGING; HUMAN; IMMUNOLOGY; METABOLISM; METHODOLOGY; MICROBIOLOGY; PH; PSEUDOMONAS FLUORESCENS; SEA FOOD; SHEWANELLA PUTREFACIENS; TEMPERATURE;

ANIMALS; ANTI-BACTERIAL AGENTS; BACTERIA; CONSUMER SATISFACTION; EGG YOLK; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD PRESERVATIVES; HUMANS; HYDROGEN-ION CONCENTRATION; IMMUNOGLOBULINS; NITROGEN; PSEUDOMONAS FLUORESCENS; REFRIGERATION; SEAFOOD; SHEWANELLA PUTREFACIENS; TEMPERATURE; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

BACTERIA (MICROORGANISMS); PARALICHTHYS OLIVACEUS; PSEUDOMONAS FLUORESCENS; SHEWANELLA PUTREFACIENS;

EID: 84858703503     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4693     Document Type: Article

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