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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

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