Impact of Whey Protein Edible Coating Containing Fish Gelatin Hydrolysates on Physicochemical, Microbial, and Sensory Properties of Chicken Breast Fillets

This study aims to research the impact of coatings containing whey protein (WP), fish gelatin hydrolysates (FGH), and both compounds together (WP + FGH) on the shelf-life of chicken breast fillets over the course of 16 days of cold storage (4 °C, 4-day intervals), as assessed by their physicochemica...

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Detalles Bibliográficos
Autores principales: Sabzipour-Hafshejani, Forouzan, Mirzapour-Kouhdasht, Armin, Khodaei, Diako, Taghizadeh, Mohammad Sadegh, Garcia-Vaquero, Marco
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414817/
https://www.ncbi.nlm.nih.gov/pubmed/36015628
http://dx.doi.org/10.3390/polym14163371

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9414817/
https://www.ncbi.nlm.nih.gov/pubmed/36015628
http://dx.doi.org/10.3390/polym14163371

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