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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...

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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

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