Effect of combined chlorogenic acid and chitosan coating on antioxidant, antimicrobial, and sensory properties of snakehead fish in cold storage

Degradation of meat quality has always been a burning issue in fish preservation. To maintain the quality, a novel combination of chlorogenic acid (CGA) and chitosan (CS) coating was applied to snakehead fish fillets. Fish fillets were soaked into 2% chitosan (2CS), 0.2% CGA in 2% chitosan (0.2CGA/2...

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Detalles Bibliográficos
Autores principales: Cao, Xiaohuang, Islam, Md. Nahidul, Chitrakar, Bimal, Duan, Zhenhua, Xu, Wanxiu, Zhong, Saiyi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020329/
https://www.ncbi.nlm.nih.gov/pubmed/32148806
http://dx.doi.org/10.1002/fsn3.1378

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020329/
https://www.ncbi.nlm.nih.gov/pubmed/32148806
http://dx.doi.org/10.1002/fsn3.1378

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