Effect of Nanoemulsion Containing Enterocin GR17 and Cinnamaldehyde on Microbiological, Physicochemical and Sensory Properties and Shelf Life of Liquid-Smoked Salmon Fillets

The spoilage of liquid-smoked salmon represented a serious restriction for shelf life, due to the loss of taste, smell, color and consistency in product quality. The objective of this study was to investigate the feasibility of applying a nanoemulsion delivery system co-encapsulated enterocin Gr17 a...

Descripción completa

Detalles Bibliográficos
Autores principales: Duan, Jiaojiao, Nie, Rong, Du, Jing, Sun, Haoxuan, Liu, Guorong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818589/
https://www.ncbi.nlm.nih.gov/pubmed/36613294
http://dx.doi.org/10.3390/foods12010078

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9818589/
https://www.ncbi.nlm.nih.gov/pubmed/36613294
http://dx.doi.org/10.3390/foods12010078

Ejemplares similares