The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in <i>Shewanella putrefaciens</i> and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish (<i>Procambarus clarkii</i>) with Plasma-Activated Water.

Foods · 2025 · PMC12155254 · PMID 40509470

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a decreasing trendno p-value reported

As shown in Table 1 , the L* values of crayfish in all treatment groups exhibited a decreasing trend during storage, which may be attributed to the oxidation of myoglobin to metmyoglobin, leading to the darkening of the crayfish meat over time.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.

The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in &lt;i&gt;Shewanella putrefaciens&lt;/i&gt; and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish (&lt;i&gt;Procambarus clarkii&lt;/i&gt;) with Plasma-Activated Water.

The sentences

The Combined Antibacterial Mechanism of Ferulic Acid and ε-Polylysine Hydrochloride in <i>Shewanella putrefaciens</i> and the Effect of Their Application on the Storage Quality of Refrigerated Crayfish (<i>Procambarus clarkii</i>) with Plasma-Activated Water.