Preservation of squid by slightly acidic electrolyzed water ice

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• 作者：Xiao-Ting Xuan^a ; ^b ; Yi-Fei Fan^a ; Jian-Gang Ling^b ; Ya-Qin Hu^a ; Dong-Hong Liu^a ; Shi-Guo Chen^a ; Xing-Qian Ye^a ; Tian Ding^a ; ^{tding@zju.edu.cn}
• 关键词：Slightly acidic electrolyzed water ice ; Squid ; Preservation ; Quality
• 刊名：Food Control
• 出版年：2017
• 出版时间：March 2017
• 年：2017
• 卷：73
• 期：part_PB
• 页码：1483-1489
• 全文大小：1216 K
• 卷排序：73

文摘

Compared the effect of SAEW-ice and TW-ice on the preservation of squid. The effect of SAEW-ice was more pronounced than TW-ice and without ice treatment. The way of placing in the ice slightly enhanced the effectiveness of SAEW-ice.