Protective effects of <i>Bacillus velezensis</i> on texture, physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze–thaw cycles
Probiotic B. velezensis PJP10 had protective effects on microbiological, textural, and physicochemical properties, and lipid oxidation of grass carp fillets during repeated freeze-thaw storage, suggesting a potential application of this strain in the freeze-thaw preservation of freshwater fish. © 2024 Society of Chemical Industry.
Authors
- 統 篠田
- Y. Gao (ORCID: https://orcid.org/0000-0001-6326-4773)
- Xiangdi Lou
- Weibin Gong (ORCID: https://orcid.org/0000-0001-7130-4093)
- Jianhua Xiong (ORCID: https://orcid.org/0000-0002-9261-0660)
- Qiang Zhou (ORCID: https://orcid.org/0000-0002-9770-1916)
- Wenwu Zhu
Institutions
- Sanming Agricultural Science Research Institute (CN)
- Jiangxi Agricultural University (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-11-11
- DOI
- https://doi.org/10.1002/jsfa.14022
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.68