Changes in quality characteristics based on protein oxidation and microbial action of ultra-high pressure-treated grass carp (Ctenopharyngodon idella) fillets during magnetic field storage
Chen Zhu, Xinyao Zeng, Lihang Chen, Meihong Liu, Mingzhu Zheng, Jingsheng Liu, Huimin Liu, Jingsheng Liu, Huimin Liu
Topics & Concepts
Lipid oxidationGrass carpFood scienceChemistryShelf lifeBiologyBiochemistryAntioxidantFisheryFish <Actinopterygii>Meat and Animal Product QualityMicrobial Inactivation MethodsInsect Utilization and Effects