Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp (Hypophthalmichthys nobilis)

Innovative Food Science and Emerging Technologies

Volumn 34, Issue , 2016, Pages 16-23

  Zhang, Tao ^a   Xue, Yong ^a   Li, Zhaojie ^a   Wang, Yuming ^a   Yang, Wenge ^b   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b NINGBO UNIVERSITY   (China)

Author keywords

Bighead carp; Fish meat; Geosmin; Ozone; Physicochemical properties

Indexed keywords

ACCIDENT PREVENTION; BIOCHEMICAL OXYGEN DEMAND; CHEMICAL EQUIPMENT; CHEMICAL OXYGEN DEMAND; COST EFFECTIVENESS; DECOMPOSITION; DISINFECTION; FISH; FLOTATION; FOOD PROCESSING; FOOD PRODUCTS; FOOD SAFETY; MEATS; MUSCLE; ODOR REMOVAL; OZONE; OZONIZATION; POTABLE WATER; PROTEINS; WASHING; WASTEWATER RECLAMATION; WASTEWATER TREATMENT; WATER CONSERVATION; WATER QUALITY; WATER TREATMENT;

BIGHEAD CARP; BIOLOGICAL OXYGEN DEMAND; FISH MEAT; FOOD PROCESSING INDUSTRY; FOOD SAFETY MANAGEMENT; GEOSMIN; MYOFIBRILLAR PROTEINS; PHYSICOCHEMICAL PROPERTY;

OZONE WATER TREATMENT;

EID: 84964483754     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2016.01.001     Document Type: Article

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