The combined effect of squid pen chitooligosaccharides and high voltage cold atmospheric plasma on the shelf-life extension of Asian sea bass slices stored at 4 °C
Avtar Singh, Soottawat Benjakul
Topics & Concepts
Sea bassFood scienceChemistryShelf lifeTotal Viable CountThiobarbituric acidBacteriaTrimethylamineLactic acidBiologyBiochemistryFisheryFish <Actinopterygii>Lipid peroxidationAntioxidantGeneticsMeat and Animal Product QualityPolyamine Metabolism and ApplicationsNanocomposite Films for Food Packaging