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《Food Science and Technology》 2015-09
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Research progress in bacteria control techniques of fresh shellfish during storage and transportation

CHU Jian-jun;LIU Chang-jun;FU Ling-lin;WANG Yan-bo;School of Food Science and Biotechnology, Zhejiang Gongshang University;Xiangshan County Fishery Technical Extension Center;  
Microorganism is one of the main factors that cause spoilage of shellfish product and foodborne disease in humans, the bacteria control of shellfish products at a low level has great significance for maintaining freshness and improving the nutritive value. Therefore, the present paper reviews the main physical, chemical and biological bacteria control techniques for the fresh shellfish based on the new related research status from home and abroad. In addition, the corresponding bacteria control mechanism has also been discussed. The present review will provides a reference and technical support for keeping shellfish freshness during storage and transportation in the future.
【Fund】: 科技部农业科技成果转化资金项目(2013GB2C220535);; 宁波市科技农业攻关项目(2014C10006)
【CateGory Index】: TS254.4
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