Current trends and perspectives on the color of fish during low-temperature preservation: A focus on evaluation methods, discoloration mechanism, and protection methods
Hongli Wang, B Swetha Bai, Yingying Wang, Tianfeng Bai, Wenzheng Shi, Xichang Wang, Wenbin Wang, Jie Yang, Saikun Pan
Topics & Concepts
Fish <Actinopterygii>MyoglobinMechanism (biology)ChemistryBiochemical engineeringLipid oxidationMoistureFood scienceEnvironmental scienceNanotechnologyComputer scienceBiological systemBiologyBiochemistryMaterials scienceAntioxidantFisheryOrganic chemistryPhilosophyEngineeringEpistemologyAquaculture Nutrition and GrowthMeat and Animal Product QualityPhysiological and biochemical adaptations