SPOILAGE

作品数：42被引量：92H指数：5
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相关领域：轻工技术与工程更多>>
相关作者：刘小香更多>>
相关机构：杭州医学院更多>>
相关期刊：《Advances in Microbiology》《ChemPhysMater》《Chemical Research in Chinese Universities》《Journal of Zhejiang University-Science B(Biomedicine & Biotechnology)》更多>>
相关基金：国家自然科学基金中国博士后科学基金更多>>
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Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork:in vitro and in situ
《Food Science and Human Wellness》2025年第3期1148-1157,共10页Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye 
funded by the National Natural Science Foundation of China(32372404);the National Key Research and Development Program of China(2021YFD2100802-02)。
Pseudomonas fragi and Pseudomonas lundensis have been reported as key spoilage bacteria in aerobicallystored chilled meat.However,the co-spoilage effect of these bacteria has not been effectively evaluated.This study ...
关键词：Pseudomonas fragi Pseudomonas lundensis SPOILAGE PORK Protein degradation 
Insight into the spoilage heterogeneity of meat-borne bacteria isolates with high-producing collagenase被引量：2
《Food Science and Human Wellness》2024年第3期1402-1409,共8页Haodong Wang Liangting Shao Jinhao Zhang Xinglian Xu Jianjun Li Huhu Wang 
financed by grants from the Natural Science Foundation of Jiangsu Province in China (BK20221515);the National Natural Science Foundation of China (32172266)。
Chilled chicken is inevitably contaminated by microorganisms during slaughtering and processing,resulting in spoilage.Cutting parts of chilled chicken,especially wings,feet,and other skin-on products,are abundant in c...
关键词：BACTERIA Chilled chicken HETEROGENEITY COLLAGENASE SPOILAGE 
Microbial populations,sensory,and volatile compounds profling of local cooked rice
《Food Quality and Safety》2024年第2期334-345,共12页Nur-Shahera Mohammad Sabri Nor Ainy Mahyudin Muhammad Shirwan Abdullah Sani Ming Gan Han Kah Hui Chong Kousalya Padmanabhan Jiang Shan Nor Khaizura Mahmud Ab Rashid 
Objectives:This study is designed to investigate the microbial populations,sensory,and volatile compounds profling of locally cooked rice stored at room temperature(30°C)on days 0,1,2,and 3(D0,D1,D2,and D3)for the de...
关键词：Cooked rice room temperature specifc spoilage organisms(SSOs) B.cereus sensory analysis volatile organic compounds(VOCs) 
Slurry ice as an alternative cooling medium for fish harvesting and transportation:Study of the effect on seabass flesh quality and shelf life被引量：2
《Aquaculture and Fisheries》2023年第4期385-392,共8页Athina Ntzimani Rafael Angelakopoulos Ioanna Semenoglou Efimia Dermesonlouoglou Theofania Tsironi Katerina Moutou Petros Taoukis 
This research was funded by the Greek Operational Programme for Fisheries,Priority Axis“Innovation in Aquaculture”,Project title:“Development and application of novel methods for fish harvesting and processing for quality improvement and shelf life extension”(2018-2021)。
The objective of the study was to investigate the efficiency of slurry ice during harvesting and transportation of European sea bass(Dicentrarchus labrax)to retain flesh quality and extend shelf life,compared with con...
关键词：European sea bass Slurry ice Shelf life modelling SPOILAGE Flesh quality Proteolytic enzymes 
The purification of dominant spoilage fungi on Lonicera Caeruleum and the inhibitory effects of composite essential oils against these fungi
《Food Bioscience》2023年第3期2918-2928,共11页Shasha Jiang Lu Wang Dehai Li Changyan Sun 
supported by the Natural Science Foundation of Heilongjiang Province[LH2022C007];the Hundred Million Science and Technology Major Special Project of Heilongjiang Province(2020ZX07B01-3);Harbin Science and Technology Bureau Science and Technology Innovation Talent Research Fund[2017RAQXJ091];the China Scholarship Commission.
The fungal inhibitory and preservative effects of essential oils(EOs)on the dominant spoilage fungi of blue honeysuckle were investigated.First,the dominant spoilage fungi(CW1,CW3,and W53)were isolated from naturally ...
关键词：Lonicera caerulea L. POSTHARVEST Dominant spoilage fungi Essential oils combination Synergistic antifungal 
Research progress on postharvest sweet potato spoilage fungi Ceratocystis fimbriata and control measures
《Food Bioscience》2023年第3期132-143,共12页Man Liu Qianchu Meng Sen Wang Kunlong Yang Jun Tian 
supported by the National Natural Science Foundation of China(31972171);the Natural Science Foundation of Xuzhou City(KC21126);the Postgraduate Research&Practice Innovation Program of Jiangsu Province(KYCX21_2591);the National Undergraduate Training Programs for Innovation and Entrepreneurship(202110320025,202101320030Z);the PAPD of Jiangsu Higher Education Institutions.
Ceratocystis fimbriata Ellis&Halsted is a ubiquitous and devastating phytopathogen causing significant losses in harvested sweet potatoes.Furanoterpenoid toxins elicited by the C.fimbriata can cause hepatotoxicity,pne...
关键词：Ceratocystis fimbriata Sweet potato INFECTION Furanoterpenoids Control methods 
Subcellular damages of pathogenic fungi combined with gene expression analysis reveals mechanisms that cold plasma controlling apricot disease
《Food Bioscience》2023年第3期2126-2139,共14页Yue Pan Tingting Li Caie Wu Shuangfeng Guo Gongjian Fan Xiaojing Li Dandan Zhou Xiaowen Hua 
National Key Research and Devel-opment Program of China(2019YFD 1002300)for her supports;supported by the Research Project of Jiangxi Forestry Bureau(No.202012);the Jiangsu provincial government scholarship program(2019).
Dielectric barrier discharge(DBD)plasma technology has proven effective in controlling postharvest fungus in fruits and vegetables.However,its mechanism of action is rarely reported.In this study,DBD technology was in...
关键词：APRICOTS Dielectric barrier discharge(DBD)plasma technology Mechanism of spoilage inhibition Rhizopus oryzae Alternaria tenuissima 
Glycerol ginger extract addition to edible coating formulation for preventing oxidation and fungal spoilage of stored walnuts被引量：1
《Food Bioscience》2023年第2期872-878,共7页Muhammad Nouman Shaukat Rosa Palmeri Cristina Restuccia Lucia Parafati Biagio Fallico 
This work was funded by the University of Catania(Italy),PIA.CE.RI.2020-2022 Linea 2-Progetto RIDARE-UPB:5A725192173.
During storage,walnuts can undergo oxidation processes that lead to a decay of product quality and the development of rancidity and off-flavor.The present study investigated how the application of a chitosan coating,c...
关键词：Ginger extract Antioxidant activity Nut coating Lipid oxidation Peroxides value Aspergillus flavus incidence 
Antibacterial characteristics and mechanisms of some herbal extracts and ϵ-polylysine against two spoilage bacterial被引量：1
《Food Bioscience》2022年第6期537-545,共9页Leila Bandian Mohhammad Moghaddam Massoumeh Bahreini Effat Vatankhah 
This study aimed to evaluate the antibacterial effects of ε-polylysine (ε-PL) and plant extracts of Thymus vulgaris, Zataria multiflora, and Salvia verticillata against the spoilage bacterium Pseudomonas aeruginosa ...
关键词：Ε-POLYLYSINE H NMR HPLC analysis Plant extracts Spoilage bacterium 
Charactering the spoilage mechanism of"three sticks"of Jinhua ham被引量：3
《Food Science and Human Wellness》2022年第5期1322-1330,共9页Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao 
supported by National Natural Science Foundation of China(32101975;32022066;31871825);National Key Research&Development Program of China(2021YFD2100104);Modern Agricultural Technical Foundation of China(CARS-42-25);Zhejiang Province Natural Science Foundation(LQ22C200017);China Postdoctoral Foundation(2020M681806;2021T140348);Science and Technology Programs of Ningbo(202003N4130;202002N3067)。
To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results sho...
关键词：Jinhua ham Three sticks SPOILAGE Microbial counts Volatile compounds Biogenic amine 
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