Spoilage stagesElectrochemical impedance spectroscopyMorphological characteristics parameterClassification qualityIn recent years, membrane separation technology has been widely used in the field of environmental engineering. And the mechanism study of the concentration polarization and membrane fouling is the main ...
The content of spoilage bacteria immediately after desalting was slightly lower for freshest raw material than for the others, but the difference hardly had any influence on the storage stability of the product. However, the desalted fish from the freshest raw material had more different strains ...
The rise in pH of frozen meat may be attributed to the production of ammonia, amines, and other substances resulting from protein degradation by meat spoilage microorganisms and endogenous enzymes [54,55]. Conversely, additional protein deamination leading to the formation of high amounts of total...
Therefore, this study is aimed at: (1) analyzing the chemical composition of S. macrantha during three stages, namely vegetative, flowering and fruiting, and (2) evaluating the EOs antioxidant capacity and the inhibitory properties on several important bacterial strains related to food spoilage. ...