Research progress in cured seafood shelf life

WU Yan-yan; LI Bing; YANG Xian-qing

doi:10.13386/j.issn1002-0306.2015.13.074

WU Yan-yan, LI Bing, YANG Xian-qing. Research progress in cured seafood shelf life[J]. Science and Technology of Food Industry, 2015, (13): 388-392. DOI: 10.13386/j.issn1002-0306.2015.13.074

Citation:

WU Yan-yan, LI Bing, YANG Xian-qing. Research progress in cured seafood shelf life[J]. Science and Technology of Food Industry, 2015, (13): 388-392. DOI: 10.13386/j.issn1002-0306.2015.13.074

Citation:

WU Yan-yan, LI Bing, YANG Xian-qing. Research progress in cured seafood shelf life[J]. Science and Technology of Food Industry, 2015, (13): 388-392. DOI: 10.13386/j.issn1002-0306.2015.13.074

Research progress in cured seafood shelf life

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In this paper, the influence for the cured seafood shelf life of main factors as physical, chemical, microbial, enzyme and so on were summarized. Research situation of the cured seafood shelf life among the domestic and foreign of the curing, packaging and storage condition were analyzed. Based on the above, extending the shelf life of the cured seafood was prospected.

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