Combined Effect of Garlic Juice and Sa-Tay Marinade on Quality Changes of Oyster Meat during Chilled Storage

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Combined Effect of Garlic Juice and Sa-Tay Marinade on Quality Changes of Oyster Meat during Chilled Storage"
written by Bunyarat Bunruk, Sunisa Siripongvutikorn, Pornpong Sutthirak,
published by Food and Nutrition Sciences, Vol.4 No.6, 2013

has been cited by the following article(s):

[1]	Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin
	Foods, 2022

[2]	The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage
	Journal of Culinary …, 2021

[3]	Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer
	2021

[4]	Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature
	2019

[5]	Effect of dietary supplementation of garlic and vitamin E on lipid and protein oxidation in common carp meat during different storage times
	Iranian Journal of Veterinary Science and Technology, 2019

[6]	Physicochemical properties of aqueous extract from curry paste of selected local medicinal soups in Eastern Nigeria
	2018

[7]	양식산 굴 (Crassostrea gigas) 의 생굴 및 가공소재용으로서화학적 및 생물학적 위생 특성
	2017

[8]	Chemical and Biological Properties on Sanitary of Cultured Oyster Crassostrea gigas Intended for Raw Consumption or Use in Seafood Products
	2017

[9]	Microbiological analysis and microbiota in oyster: a review
	2016

[1]	Strategies to improve the postharvest management of flat oyster (Ostrea edulis) from aquaculture using the short‐term storage and package in an innovative closed‐circuit system Journal of Food Science, 2024 DOI:10.1111/1750-3841.16866

[2]	Effect of super-chilling storage on maintenance of quality and freshness of the Pacific oyster (Crassostrea gigas) Food Quality and Safety, 2023 DOI:10.1093/fqsafe/fyad008

[3]	ОРГАНІЧНІ КИСЛОТИ ЯГІДНОЇ СИРОВИНИ У ФІЗІОЛОГІЇ ХАРЧУВАННЯ ЛЮДИНИ Grail of Science, 2023 DOI:10.36074/grail-of-science.17.03.2023.026

[4]	Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin Foods, 2022 DOI:10.3390/foods11081088

[5]	Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer Food Science and Technology International, 2022 DOI:10.1177/10820132211012919

[6]	The Evaluation of Oyster Marinating (Crassostrea Gasar) and Pasteurization Process in Vacuum Packaging during Storage Journal of Culinary Science & Technology, 2021 DOI:10.1080/15428052.2021.2016528

[7]	Shelf-life of shucked oyster in epigallocatechin-3-gallate with slightly acidic electrolyzed water washing under refrigeration temperature LWT, 2020 DOI:10.1016/j.lwt.2019.108733

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