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- W3202702810 abstract "The effects of 10% sorbitol solution (w/v), vacuum packaging and sous-vide cooking (SVC) treatment on the microbial community composition and quality of Russian sturgeon fillets stored at 4 °C were researched over 12 days in this study. The combination of sorbitol solution and SVC had a beneficial effect on maintaining the quality of Russian sturgeon fillets during refrigerated storage. The fillets were on the verge of spoilage on the 12th day of storage, and compared with the control group, there was a 6-day lag period. In addition, the sorbitol solution and SVC can effectively reduce the growth of Pseudomonas, the main microbial group in the final storage period. The results showed that 10% sorbitol solution (w/v) and SVC treatment can extend the shelf life of Russian sturgeon fillets at 4 °C mainly due to their inhibitory effects on the main spoilage bacteria." @default.
- W3202702810 created "2021-10-11" @default.
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- W3202702810 date "2022-03-01" @default.
- W3202702810 modified "2023-10-18" @default.
- W3202702810 title "Effects of sorbitol, vacuum packaging and SVC treatment on the microbiota changes and quality of Russian sturgeon (Acipenser gueldenstaedti)" @default.
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- W3202702810 doi "https://doi.org/10.1016/j.foodcont.2021.108610" @default.
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