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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...
| Autores principales: | , , , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |