Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characteristics, tota...

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Detalles Bibliográficos
Autores principales: Zhang, Zhen, Huang, Yunpo, Guo, Xuesong, Meng, Xin, Wu, Handong, Guo, Fang, Zhang, Shu‐ai, Li, Dandan
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/PMC7063349/
https://www.ncbi.nlm.nih.gov/pubmed/32180957
http://dx.doi.org/10.1002/fsn3.1432

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063349/
https://www.ncbi.nlm.nih.gov/pubmed/32180957
http://dx.doi.org/10.1002/fsn3.1432

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