Effects of anhydrous low-temperature storage on the post-capture survival, bacterial counts and meat quality of Hong Kong oyster Crassostrea hongkongensis
This study comprehensively evaluated the freshness and quality changes of Hong Kong oyster (Crassostrea hongkongensis) during anhydrous low-temperature storage through a multi-indicator method. The results revealed that TVB-N and MDA levels showed significant increase after nine days of storage, whi...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002457 |
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