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在冷藏储存期间用冷等离子体处理的海片的微生物和质量变化

Silvia Tappi1,2, Lorenzo Nissen1, Ana Cristina De Aguiar Saldanha Pinheiro1,2

  • 1Department of Agricultural and Food Sciences (DISTAL), University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.

Foods (Basel, Switzerland)
|May 14, 2025
PubMed
概括

冷等离子体 (CP) 处理通过抑制微生物生长,有效地延长海肉片的保质期,对质量影响最小. 这种非热技术为海鲜保存提供了一个有希望的解决方案.

关键词:
脂质氧化氧化过程中的一种.非热加工的非热加工蛋白质氧化过程中的蛋白质氧化.感官可接受性 感官可接受性保质期 货架使用寿命

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