Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C

The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (−18°C), observing a...

Descripción completa

Detalles Bibliográficos
Autores principales: Morachis-Valdez, Ana Gabriela, Gómez-Oliván, Leobardo Manuel, García-Argueta, Imelda, Hernández-Navarro, María Dolores, Díaz-Bandera, Daniel, Dublán-García, Octavio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2017
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5467395/
https://www.ncbi.nlm.nih.gov/pubmed/28634584
http://dx.doi.org/10.1155/2017/2812483

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5467395/
https://www.ncbi.nlm.nih.gov/pubmed/28634584
http://dx.doi.org/10.1155/2017/2812483

Ejemplares similares