Effect of plasma-activated lactic acid on microbiota composition and quality of puffer fish (Takifugu obscurus) fillets during chilled storage

Fresh puffer fish (Takifugu obscurus) are susceptible to microbial contamination and have a very short shelf-life of chilled storage. Hence, this study aimed to evaluate the effects of plasma-activated lactic acid (PALA) on microbiota composition and quality attributes of puffer fish fillets during...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Xiaowei Sheng, Longfei Yan, Lanqing Peng, Luling Zhao, Fanwei Dai, Feiping Chen, Ling Wang, Yulong Chen, Mingqiang Ye, Jin Wang, Jianhao Zhang, Vijaya Raghavan
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2024-03-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Plasma-activated lactic acid Puffer Fish Microbiota composition Quality Chilled storage
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157524000166
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