Effects of tea polyphenol coating combined with ozone water washing on the storage quality of black sea bream (Sparus macrocephalus)

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2915-2921

  Feng, Lifang ^a   Jiang, Tianjia ^a   Wang, Yanbo ^a   Li, Jianrong ^a,b  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

^b BOHAI UNIVERSITY   (China)

Author keywords

Black sea bream; Ozone water; Storage quality; Tea polyphenol

Indexed keywords

BASIC NITROGEN; BLACK SEA; K-VALUES; LIPID OXIDATION; MICROBIAL GROWTH; PEROXIDE VALUE; POLYPHENOLS; PRE-WASHING; SHELF LIFE; STORAGE QUALITY; THIOBARBITURIC ACID; TRIMETHYLAMINE; WATER WASHING;

COATINGS; FISH; QUALITY CONTROL; TEXTURES; WASHING;

OZONE;

NITROGEN; OZONE; OZONE WATER; PEROXIDE; POLYPHENOL; POTASSIUM; TEA POLYPHENOL; THIOBARBITURIC ACID; TRIMETHYLAMINE; UNCLASSIFIED DRUG; WATER;

ARTICLE; CADAVER; COLOR; DECOMPOSITION; LIPID OXIDATION; MICROBIAL GROWTH; NONHUMAN; PH; SEA BREAM; SPARUS MACROCEPHALUS;

ANIMALS; BACTERIA; FOOD PRESERVATION; FOOD STORAGE; HUMANS; OZONE; POLYPHENOLS; SEA BREAM; SEAFOOD; TASTE; TEA;

ACANTHOPAGRUS SCHLEGELII;

EID: 84865309870     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.07.078     Document Type: Article

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