Combined effect of ozonized water pretreatment and ozonized flake ice on maintaining quality of Japanese sea bass (Lateolabrax japonicus)

Journal of Aquatic Food Product Technology

Volumn 21, Issue 2, 2012, Pages 168-180

  Lu, Fei ^a   Liu, Shu Lai ^a   Liu, Ran ^a   Ding, Yi Cheng ^a   Ding, Yu Ting ^a  

^a ZHEJIANG UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

fish quality; Japanese sea bass; ozonized flake ice; ozonized water; shelf life; storage

Indexed keywords

COMBINED EFFECT; EXTRACTABILITY; JAPANESE SEA; MESOPHILIC; MYOFIBRILLAR PROTEINS; OZONIZED WATER; PRE-TREATMENT; PRINCIPAL COMPONENT ANALYSIS (PCA); SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY EVALUATION; SHELF LIFE; STORAGE PERIODS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

CHEMICAL ANALYSIS; ENERGY STORAGE; MOISTURE DETERMINATION; PRINCIPAL COMPONENT ANALYSIS; WATER QUALITY;

ICE;

EID: 84859207818     PISSN: 10498850     EISSN: 15470636     Source Type: Journal    
DOI: 10.1080/10498850.2011.589040     Document Type: Article

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