A superchilling storage–ice glazing (SS-IG) of Atlantic salmon (Salmo salar) sashimi fillets using coating protective layers of Zanthoxylum essential oils (EOs)
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DOI: 10.1016/j.aquaculture.2019.734506
Abstract: Abstract Sashimi is a perishable aquatic product. Low temperature offers a promising avenue to preserve sashimi, but traditional frozen methods can hardly avoid the undesirable effects caused by fluids’ freezing. The aim of this work… read more here.
Keywords: storage ice; ice glazing; superchilling storage; sashimi ... See more keywords
Inactivation of norovirus by atmospheric pressure plasma jet on salmon sashimi.
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DOI: 10.1016/j.foodres.2021.110108
Abstract: This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were… read more here.
Keywords: plasma; salmon sashimi; inactivation; sashimi ... See more keywords