Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review
作者： Rafaela C. Baptista , Claudia N. Horita , Anderson S. Sant'Ana
DOI: 10.1016/J.FOODRES.2019.108762
关键词: Food safety 、 Biotechnology 、 Preservative 、 Shelf life 、 Antimicrobial 、 Food additive 、 Natural (archaeology) 、 Animal Sources 、 Environmental science 、 Food preservation
摘要: … Within technologies that use cold for seafood preservation, ice is an excellent method … in the seafood matrix, allowing a shelf life, on average, of some weeks. In order to prolong seafood …
sci-hub.se 参考文章(335)
Sara Raeisi, Siew Young Quek, Seyed Mahdi Ojagh, Ali Reza Alishahi, Effects of Cumin (Cuminum Cyminum L.) Seed and Wild Mint (Mentha Longifolia L.) Leaf Extracts on the Shelf Life and Quality of Rainbow Trout (Oncorhynchus Mykiss) Fillets Stored at 4C ± 1 Journal of Food Safety. ,vol. 36, pp. 271- 281 ,(2016) , 10.1111/JFS.12240
AYGÜL KÜÇÜKGÜLMEZ, Yasemen Yanar, GÖZDE GERÇEK, OSMAN GÜLNAZ, Mehmet Celik, None, Effects of chitosan on color, sensory and microbiological properties of european eel (anguilla anguilla) fillets during refrigerated storage Journal of Food Processing and Preservation. ,vol. 37, pp. 766- 771 ,(2013) , 10.1111/J.1745-4549.2012.00701.X
Leroi Françoise, Occurrence and role of lactic acid bacteria in seafood products Food Microbiology. ,vol. 27, pp. 698- 709 ,(2010) , 10.1016/J.FM.2010.05.016
H. Ryssel, O. Kloeters, G. Germann, Th. Schäfer, G. Wiedemann, M. Oehlbauer, The antimicrobial effect of acetic acid--an alternative to common local antiseptics? Burns. ,vol. 35, pp. 695- 700 ,(2009) , 10.1016/J.BURNS.2008.11.009
TIONG N. KOK, JAE W. PARK, EXTENDING THE SHELF LIFE OF SET FISH BALL Journal of Food Quality. ,vol. 30, pp. 1- 27 ,(2007) , 10.1111/J.1745-4557.2007.00103.X
Jingyun Duan, Yan Jiang, Gita Cherian, Yanyun Zhao, Effect of combined chitosan-krill oil coating and modified atmosphere packaging on the storability of cold-stored lingcod (Ophiodon elongates) fillets Food Chemistry. ,vol. 122, pp. 1035- 1042 ,(2010) , 10.1016/J.FOODCHEM.2010.03.065
Fatih Özogul, Yesim Özogul, Esmeray Kuley Boga, Novel Approaches in Seafood Preservation Techniques Handbook of Seafood Quality, Safety and Health Applications. pp. 206- 216 ,(2010) , 10.1002/9781444325546.CH17
M.E. López-Caballero, M.C. Góamez-Guillén, M. Pérez-Mateos, E Montero, A functional chitosan-enriched fish sausage treated by high pressure Journal of Food Science. ,vol. 70, pp. 7- ,(2006) , 10.1111/J.1365-2621.2005.TB07145.X
L. Nilsson, Y.Y. Ng, J.N. Christiansen, B.L. Jorgensen, D. Grotinum, L. Gram, The contribution of bacteriocin to inhibition of Listeria monocytogenes by Carnobacterium piscicola strains in cold-smoked salmon systems. Journal of Applied Microbiology. ,vol. 96, pp. 133- 143 ,(2004) , 10.1046/J.1365-2672.2003.02129.X
Hilário C. Mantovani, James B. Russell, Nisin resistance of Streptococcus bovis Applied and Environmental Microbiology. ,vol. 67, pp. 808- 813 ,(2001) , 10.1128/AEM.67.2.808-813.2001