An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing ind...

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Detalles Bibliográficos
Autores principales: Ambrosio, Rosa Luisa, Gogliettino, Marta, Agrillo, Bruna, Proroga, Yolande T. R., Balestrieri, Marco, Gratino, Lorena, Cristiano, Daniela, Palmieri, Gianna, Anastasio, Aniello
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834512/
https://www.ncbi.nlm.nih.gov/pubmed/35159493
http://dx.doi.org/10.3390/foods11030338

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834512/
https://www.ncbi.nlm.nih.gov/pubmed/35159493
http://dx.doi.org/10.3390/foods11030338

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