Comparative effects of in-package high pressure steam sterilization and high temperature boiling on the quality changes and shelf life of ready-to-eat sea cucumber
Chengpeng Zhang, Guiwu Qu, Qiuting Wang, Yuping Zhao, Yunlong Xie, Shumin Xu, Ruimin Li, Yanyan Shen, Shunmin Gong, Jiarun Gao, Mingbo Li, Leilei Sun
Topics & Concepts
Chromatin structure remodeling (RSC) complexShelf lifeFood scienceSterilization (economics)ChemistryVacuum packingScanning electron microscopeHigh pressureMaterials scienceChemical engineeringBiochemistryComposite materialEngineering physicsEconomicsEngineeringMonetary economicsNucleosomeForeign exchangeHistoneGeneForeign exchange marketEchinoderm biology and ecologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality