Combined effect of electrolyzed oxidizing water and chitosan on the microbiological, physicochemical, and sensory attributes of American shad (Alosa sapidissima) during refrigerated storage

This study evaluated the combined effect of electrolyzed oxidizing water (EOW) and chitosan (CH) on the quality and shelf-life of American shad (Alosa sapidissima) stored at 4 °C for 25 days. A CH solution (2% w/v; pH 3.7) was used to coat the fish flesh after washing with EOW (pH 2.4; oxidation-red...

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Veröffentlicht in:	Food control 2014-12, Vol.46, p.397-402
Hauptverfasser:	Xu, Gangchun, Tang, Xue, Tang, Shihan, You, Huabin, Shi, Huawei, Gu, Ruobo
Format:	Artikel
Sprache:	eng
Schlagworte:	Alosa sapidissima American shad Biological and medical sciences Chitosan Electrolyzed oxidizing water Food industries Fundamental and applied biological sciences. Psychology General aspects Hygiene and safety Storage quality
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