| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543073 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠We use three different treatments to preserve obscure puffer fish flesh. ⺠We study changes in the myofibril length of puffer fish flesh during storage. ⺠EW/chitosan treatment extends the shelf life by 50% of the original shelf-life. ⺠The decrease in myofibril length is related to the firmness changes of fish flesh.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ran Zhou, Yuan Liu, Jing Xie, Xichang Wang,