Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water Treatment on Quality Changes of Vacuum-Packaged Sea Bass (Lateolabrax japonicas) during Refrigerated Storage
LAN Weiqing, ZHANG Bingjie, ZHOU Dapeng, MO Yaxian, FENG Haojie, XIE Jing
(1. College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China;2. Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center, National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China)
LAN Weiqing, ZHANG Bingjie, ZHOU Dapeng, MO Yaxian, FENG Haojie, XIE Jing. Effect of Ultrasonic Combined with Slightly Acidic Electrolyzed Water Treatment on Quality Changes of Vacuum-Packaged Sea Bass (Lateolabrax japonicas) during Refrigerated Storage[J]. FOOD SCIENCE, 2022, 43(5): 62-68.