Use of acidic electrolyzed water ice for preserving the quality of shrimp

Journal of Agricultural and Food Chemistry

Volumn 61, Issue 36, 2013, Pages 8695-8702

  Lin, Ting ^a   Wang, Jing Jing ^a   Li, Ji Bing ^a   Liao, Chao ^a   Pan, Ying Jie ^a,b   Zhao, Yong ^a,b  

^a SHANGHAI OCEAN UNIVERSITY   (China)

^b AGRO ENVIRONMENTAL PROTECTION INSTITUTE   (China)

Author keywords

acidic electrolyzed water ice; muscle fibers; PCR DGGE; preserving; TVBN

Indexed keywords

ACIDIC ELECTROLYZED WATERS; MUSCLE FIBER; PCR-DGGE; PRESERVING; TVBN;

MUSCLE; POLYMERASE CHAIN REACTION; POPULATION STATISTICS; QUALITY CONTROL; SHELLFISH;

ICE;

DISINFECTANT AGENT; HYDROGEN PEROXIDE; ICE; SUPEROXIDIZED WATER;

ANIMAL; ARTICLE; FOOD PRESERVATION; FOOD QUALITY; METHODOLOGY; MICROBIOLOGY; PENAEIDAE; PH; SHELLFISH;

ANIMALS; DISINFECTANTS; FOOD PRESERVATION; FOOD QUALITY; HYDROGEN PEROXIDE; HYDROGEN-ION CONCENTRATION; ICE; PENAEIDAE; SHELLFISH;

EID: 84884241492     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf4019933     Document Type: Article

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