Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)

HUANG Wen- bo; XIE Jing

doi:10.13386/j.issn1002-0306.2016.05.067

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HUANG Wen- bo, XIE Jing. Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)[J]. Science and Technology of Food Industry, 2016, (05): 371-373. doi: 10.13386/j.issn1002-0306.2016.05.067

Citation:

HUANG Wen- bo, XIE Jing. Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)[J]. Science and Technology of Food Industry, 2016, (05): 371-373. doi: 10.13386/j.issn1002-0306.2016.05.067

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Research progress in the preservation technologies and dominant spoilage bacteria of Red Drum(Sciaenops ocellatus)

doi: 10.13386/j.issn1002-0306.2016.05.067

Shanghai Engineering Research Center of Aquatic Product Processing & Preservation

Received Date: 2015-05-19

Abstract

Abstract

Red drum( Sciaenops ocellatus) is a kind of high protein and low fat fish,which has a higher percentage of flavor amino acid compared to other fishes,and it is used to be made of raw fish.So it is very important to study the preservation methods and investigate the development in order to extend the shelf life of red drum. The preservation techniques of red drum were reviewed,consulted by other raw seafood 's preservation methods,it could be helpful to provide a theoretical basis to keep red drum fresh by some compound preservation methods such as MAP combined with low- temperature preservation in the future.
- Red drum(Sciaenops ocellatus),
- preservation,
- compound preservation

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References(32)

References

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