Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets

Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM...

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Detalles Bibliográficos
Autores principales: Xiao, Huibao, Liao, Jun, Chen, Yongshi, Tong, Xiuping, Sun, Xiangyun, Yan, Jiqiang, Pang, Jie
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914591/
https://www.ncbi.nlm.nih.gov/pubmed/36766047
http://dx.doi.org/10.3390/foods12030517

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914591/
https://www.ncbi.nlm.nih.gov/pubmed/36766047
http://dx.doi.org/10.3390/foods12030517

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