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Updated: Aug 28, 2026

Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different

Jianchao Deng1,2, Tianyu Chen1,3, Jin Huang4

  • 1Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.

Foods (Basel, Switzerland)
|August 27, 2026
PubMed

Keywords:
biogenic amineshelf lifetotal plate counttotal volatile basic nitrogenyellowfin tuna

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