Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

Lan, Weiqing; Shao, Zhe; Lang, Ai; Xie, Jing

doi:10.1016/j.ijbiomac.2024.129554

International Journal of Biological Macromolecules

2024

DOI: 10.1016/j.ijbiomac.2024.129554

|View full text |Cite

Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

Weiqing Lan,

Zhe Shao,

Ai Lang

et al.

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2024

Publication Types

Select...

Article2

Relationship

Self Cite0

Independent2

Authors

Journals

Cited by 2 publications

References 57 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation

Wang,

Chen,

Wang

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation

Wang,

Chen,

Wang

et al. 2024

Food Bioprocess Technol

View full text Add to dashboard Cite

Recent developments in the application of alternative sterilisation technologies to meat products: A review

Huang,

Yao,

et al. 2024

Int J of Food Sci Tech

View full text Add to dashboard Cite

SummaryMeat is widely regarded as the optimal source of protein for human consumption. However, meat is susceptible to spoilage and microbial contamination throughout processing, transportation and storage stages. Traditional thermal processing techniques are commonly employed in the global meat industry. While these methods ensure microbiological safety, they may also impact the sensory and functional attributes of meat products. To address these limitations, non‐thermal processing technologies are progressively replacing conventional thermal approaches. This review will primarily focus on the potential application of non‐thermal processing technologies as alternatives to traditional methods in meat and meat product processing. Various technologies exhibiting promising performance in this field will be presented. Additionally, the mechanisms, advantages and limitations of these non‐thermal technologies in recent years will be summarised, along with a discussion on the challenges and prospects they present. This study provides an overview of non‐thermal processing technology specifically applied to meat products, emphasising the underlying mechanisms associated with different approaches. By employing diverse technical combinations, it is possible to address existing processing limitations and expand their applicability range. Non‐thermal processing technology demonstrates significant potential for enhancing meat processing practices; however, concerns regarding safety aspects and limited clinical verification about to environmental pollution have impeded its widespread adoption within the food industry.

show abstract

scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.

Contact Info

hi@scite.ai

10624 S. Eastern Ave., Ste. A-614

Henderson, NV 89052, USA

Blog Terms and Conditions API Terms Privacy Policy Contact Cookie Preferences Do Not Sell or Share My Personal Information

Made with 💙 for researchers

Part of the Research Solutions Family.

Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

Cited by 2 publications

References 57 publications

Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation

Chitosan Oligosaccharides: A Natural Rich, High-Efficiency, and Safe Frontrunner for the Futural Fruits/Vegetables Preservation

Recent developments in the application of alternative sterilisation technologies to meat products: A review

Contact Info

Product

Resources

About