Edible Xanthan/Propolis Coating and Its Effect on Physicochemical, Microbial, and Sensory Quality Indices in Mackerel Tuna (Euthynnus affinis) Fillets during Chilled Storage

Worldwide aquaculture production is increasing, but with this increase comes quality and safety related problems. Hence, there is an urgent need to develop potent technologies to extend the shelf life of fish. Xanthan gum is commonly used in the food industry because of its high-water solubility, st...

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Detalles Bibliográficos
Autores principales: Sheikha, Aly Farag El, Allam, Ayman Younes, Oz, Emel, Khan, Mohammad Rizwan, Proestos, Charalampos, Oz, Fatih
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315731/
https://www.ncbi.nlm.nih.gov/pubmed/35877490
http://dx.doi.org/10.3390/gels8070405

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315731/
https://www.ncbi.nlm.nih.gov/pubmed/35877490
http://dx.doi.org/10.3390/gels8070405

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