Inhibition of Chitosan Ice Coating on the Quality Deterioration of Quick-Frozen Fish Balls during Repeated Freeze–Thaw Cycles

Chitosan ice coating’s properties and its inhibitory effect on the quality deterioration of quick-frozen fish balls during repeated freeze–thaw cycles were investigated. When the chitosan (CH) coating concentration increased, the viscosity and ice coating rate increased, while water vapor permeabili...

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Detalles Bibliográficos
Autores principales: Chang, Lixin, Li, Ying, Bai, Xue, Xia, Xiufang, Xu, Weidong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955944/
https://www.ncbi.nlm.nih.gov/pubmed/36832791
http://dx.doi.org/10.3390/foods12040717

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955944/
https://www.ncbi.nlm.nih.gov/pubmed/36832791
http://dx.doi.org/10.3390/foods12040717

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