Application development and research of intermediate temperature area theory on preservation of seafood products

Authors

YANG Xi, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
XIE Jing, Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

Abstract

Seafood products were easier spoilage than others, storage temperature was an important factor of extending shelf life, maintaining quality. Intermediate temperature area, namely, －4～0 ℃ was widely studied, which inhibits breeding of harmful microorganism, reduces tissue destruction and external damage, recedes lipid oxidation and protein degradation. In this article, the influence of intermediate temperature area on sensory, microbiology, physics, and chemistry of seafood products was further explored. The article will provide some important theoretical references for the research on the application of intermediate temperature area storage on the quality of seafood products.

Publication Date

4-28-2015

First Page

187

Last Page

190

DOI

10.13652/j.issn.1003-5788.2015.02.0042

Recommended Citation

Xi, YANG and Jing, XIE (2015) "Application development and research of intermediate temperature area theory on preservation of seafood products," Food and Machinery: Vol. 31: Iss. 2, Article 42.
DOI: 10.13652/j.issn.1003-5788.2015.02.0042
Available at: https://www.ifoodmm.cn/journal/vol31/iss2/42

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