The study demonstrates extended shelf life in refrigerated sea bass, suggesting a new method for preserving aquatic products.
Compared to the CK group, the shelf-life of sea bass treated with SAEW + MCFA was extended by 6 days at least. The enhanced efficacy is attributed to a synergistic effect, where both components work simultaneously to enter and attack bacterial cells, highlighting the combined treatment as a promising and practical approach for aquatic product preservation.
No takes yet. Share an insight, caveat, or question.
Li et al. (2026) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: