The role of microbiota in fish spoilage: biochemical mechanisms and innovative preservation strategies
Author:
Funder
National College Student Innovation and Entrepreneurship Training Program Funding Project
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10482-025-02101-z.pdf
Reference106 articles.
1. Abuhlega TA, Ali MR (2022) Biogenic amines in fish: prevention and reduction. J Food Process Preserv 46(10):e16883. https://doi.org/10.1111/jfpp.16883
2. Ali A, Wei S, Ali A, Khan I, Sun Q, Xia Q, Wang Z, Han Z, Liu Y, Liu S (2022) Research progress on nutritional value, preservation and processing of fish—a review. Foods 11(22):3669. https://doi.org/10.3390/foods11223669
3. Anagnostopoulos DA, Parlapani FF, Boziaris IS (2022) The evolution of knowledge on seafood spoilage microbiota from the 20th to the 21st century: have we finished or just begun? Trends Food Sci Technol 120:236–247. https://doi.org/10.1016/j.tifs.2022.01.004
4. Andoni E, Ozuni E, Bijo B, Shehu F, Branciari R, Miraglia D, Ranucci D (2021) Efficacy of non-thermal processing methods to prevent fish spoilage. J Aquat Food Prod Technol 30(2):228–245. https://doi.org/10.1080/10498850.2020.1866131
5. Barbieri F, Montanari C, Gardini F, Tabanelli G (2019) Biogenic amine production by lactic acid bacteria: a review. Foods 8(1):17. https://doi.org/10.3390/foods8010017
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