Changes in food quality and microbial composition of Russian sturgeon (Acipenser gueldenstaedti) fillets treated with low temperature vacuum heating method during storage at 4 °C
Shi‐ke Shen, Yuewen Chen, Xiuping Dong, Fei‐jian Liu, Wenqiang Cai, Jianling Wei, Fan Bai, Yugang Shi, Ping Li, Yiran Wang
Topics & Concepts
ChewinessFood scienceChemistryTotal Viable CountSturgeonComposition (language)Cold storageLitopenaeusFood preservationFish <Actinopterygii>BiologyFisheryShrimpBacteriaHorticultureGeneticsPhilosophyLinguisticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesInsect Utilization and Effects