Changes in physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi during chilled storage: The roles of spoilage bacteria

•P. gessardii, A. media, and A. johnsonii were dominant bacteria during chilled surimi storage.•Bacterial contributions to the physicochemical properties of chilled surimi were evaluated.•P. gessardii has a strong ability to degrade protein.•Cadaverine mainly came from A. media. Chilled surimi has b...

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Veröffentlicht in:	Food chemistry 2022-09, Vol.387, p.132847-132847, Article 132847
Hauptverfasser:	Huang, Qinxin, Jiao, Xidong, Yan, Bowen, Zhang, Nana, Huang, Jianlian, Zhao, Jianxin, Zhang, Hao, Chen, Wei, Fan, Daming
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Cadaverine Carps Chilled surimi Food Storage - methods Gel properties Microbiota Nitrogen Protein degradation Putrescine - analysis Spoilage bacteria
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