Experimental assessment of ozonated ice: Preparation, stability, and preservation effects on shrimp (Metapenaeus ensis)-Reference-Cited by-同舟云学术

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Experimental assessment of ozonated ice: Preparation, stability, and preservation effects on shrimp (Metapenaeus ensis)

Published:2025-01 Issue: Volume:167 Page:110820
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Li Hui,Yuan Chenghao,Li Sixie,Cai Yongjian,Deng Na^ORCID,Liao Tianci,Liu Miao,Wang Jianhui^ORCID

Publisher

Elsevier BV

Reference45 articles.

1. Antioxidant and antimicrobial activities of Ethanolic Jik (Barringtonia acutangula) leaf extract and its application for shelf-life extension of Pacific white shrimp meat during refrigerated storage;Ahmad;Food Control,2024

2. Effect of delayed icing on the quality of white shrimp (Litopenaeus vannamei) during chilled storage;Annamalai;Journal of Food Processing and Preservation,2015

3. Some ozone applications in seafood;Blogoslawski;Ozone: Science & Engineering,2011

4. Effects of different ozonized slurry-ice treatments and superchilling storage (−1 °C) on microbial spoilage of two important pelagic fish species;Bono;Food Science and Nutrition,2017

5. Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage;Chen;Food Control,2022

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