Tian-Long Zhang

Microbial succession, identification, and spoilage potential of dominant bacteria in ready-to-eat salmon under different storage conditions.

As a popular high-value seafood with rich nutritional benefits, ready-to-eat salmon is highly susceptible to microbial spoilage, posing risks to its quality and food safety. This study investigated bacterial community dynamics in commercial ready-to-eat salmon under different temperatures (4 °C/25 °C) combined with pac...