Unraveling the Effects of Biochemical Drivers on the Bacterial Communities and Volatile Profiles in Refrigerated Sturgeon Filets at 4°C
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DOI: 10.3389/fmicb.2022.849236
Abstract: Spoilage bacteria seriously influence the flavor and quality of fish meat. In this study, we investigated the quality characteristics, bacterial community, and volatile profiles of refrigerated (4°C) sturgeon filets during 10-day storage. On day 10,… read more here.
Keywords: profiles refrigerated; unraveling effects; spoilage; sturgeon filets ... See more keywords