Effect of coating on flavor metabolism of fish under different storage temperatures

Two edible coatings (gelatin coating and ginger essential oil-gelatin coating) were prepared to maintain the flavor quality of fish fillets at two storage temperatures (4 °C and 25 °C). The effects of coating on fish fillets were evaluated by detecting the physical properties, microstructure, microb...

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Detalles Bibliográficos
Autores principales: Li, Xin, Tu, Zongcai, Sha, Xiaomei, Li, Zhongying, Li, Jinlin, Huang, Mingzheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040036/
https://www.ncbi.nlm.nih.gov/pubmed/35498994
http://dx.doi.org/10.1016/j.fochx.2022.100256

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9040036/
https://www.ncbi.nlm.nih.gov/pubmed/35498994
http://dx.doi.org/10.1016/j.fochx.2022.100256

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