Impact of high voltage prick electrostatic field (HVPEF) processing on the quality of ready-to-eat fresh salmon (Salmo salar) fillets during storage
Mengyuan Qi, Haiyang Yan, Zhang Yan, Yuan Yuan
Topics & Concepts
ChewinessTBARSFood scienceThiobarbituric acidLipid oxidationSalmoChemistryFatty acidTotal Viable CountLipid peroxidationFisheryBiologyBiochemistryBacteriaAntioxidantFish <Actinopterygii>GeneticsMeat and Animal Product QualityMicrobial Inactivation MethodsBiochemical Analysis and Sensing Techniques