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首页> Food chemistry> Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage.

Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage.

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第一作者： Luyun,Cai

第一单位： Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China. Electronic address: lycai515@163.com.

作者： Luyun,Cai ^[1] ; Xiaosa,Wu ^[2] ; Zhijian,Dong ^[2] ; Xuepeng,Li ^[2] ; Shumin,Yi ^[2] ; Jianrong,Li ^[3]

作者单位： Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China. Electronic address: lycai515@163.com. ^[1] Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China. ^[2] Food Science Research Institute of Bohai University, Food Safety Key Lab of Liaoning Province, Jinzhou 121013, China. Electronic address: lijr6491@163.com. ^[3]

关键词 Ergothioneine Gum arabic Microbiological characteristics Pagrosomus major Sensory quality

主题词动物(Animals);化学现象(Chemical Phenomena);麦角硫因(Ergothioneine);食品添加剂(Food Additives);阿拉伯树胶(Gum Arabic);人类(Humans);致冷(Refrigeration);海鲷(Sea Bream)

DOI 10.1016/j.foodchem.2014.03.093

PMID 24799212

发布时间 2018-12-02

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