Curcumin-mediated photodynamic treatment extends the shelf life of salmon (Salmo salar) sashimi during chilled storage: Comparisons of preservation effects with five natural preservatives
Huiming Chen, Quan Zhou, Lijun Huang, Jun Lin, Jiafei Liu, Zi-Yong Huang, Ronglin Zhang, Jing Jing Wang, Yong Zhao, Yongning Wu, Xingfen Yang, Weiliang Wu, Weiliang Wu
Topics & Concepts
Food scienceShelf lifeShewanella putrefaciensPreservativeChemistryFood spoilageChlorogenic acidBacteriaCurcuminBiologyBiochemistryGeneticsMeat and Animal Product QualityAquaculture disease management and microbiotaAdvanced Chemical Sensor Technologies