Effect of vacuum and modified atmosphere packaging on moisture state, quality, and microbial communities of grouper (Epinephelus coioides) fillets during cold storage

Preservation strategies for processed grass carp products: Analyzing quality and microbial dynamics during chilled and ice temperature storage

“…Moreover, Liu, Li, Li, and Luo (2018) reported that Janthinobacterium predominated in spoiled bighead carp fillets. Furthermore, Carnobacterium was identified as the predominant spoilage bacteria in grouper fillets ( Yang, Yan, & Xie, 2023 ) and chilled monkfish ( Wang, Kong, Yu, Jiang, & Han, 2023 ). The spoilage activity of Brochothrix was confirmed in salmon slices ( Li et al, 2023 ).…”