Combined effects of ultrasound, plasma-activated water, and peracetic acid on decontamination of mackerel fillets
Yiming Zhao, Márcia Oliveira, Catherine M. Burgess, Janna Cropotova, Turid Rustad, Da‐Wen Sun, Brijesh K. Tiwari
Topics & Concepts
Peracetic acidFood scienceChemistryPseudomonas fluorescensHuman decontaminationMesophileLactic acidLipid oxidationShelf lifeMackerelListeriaBacteriaListeria monocytogenesHydrogen peroxideFish <Actinopterygii>AntioxidantBiologyFisheryBiochemistryWaste managementGeneticsEngineeringMeat and Animal Product QualityMicrobial Inactivation MethodsMercury impact and mitigation studies