Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf

Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the...

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Detalles Bibliográficos
Autores principales: Chumsri, Paramee, Panpipat, Worawan, Cheong, Lingzhi, Panya, Atikorn, Phonsatta, Natthaporn, Chaijan, Manat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655189/
https://www.ncbi.nlm.nih.gov/pubmed/36360054
http://dx.doi.org/10.3390/foods11213441

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9655189/
https://www.ncbi.nlm.nih.gov/pubmed/36360054
http://dx.doi.org/10.3390/foods11213441

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