Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C

Autor: Ana Gabriela Morachis-Valdez, Leobardo Manuel Gómez-Oliván, Imelda García-Argueta, María Dolores Hernández-Navarro, Daniel Díaz-Bandera, Octavio Dublán-García
Jazyk: angličtina
Rok vydání: 2017
Předmět:
Zdroj: International Journal of Food Science, Vol 2017 (2017)
Druh dokumentu: article
ISSN: 2356-7015
2314-5765
DOI: 10.1155/2017/2812483
Popis: The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (−18°C), observing a decrease in the rate of biochemical reactions related to degradation (p
Databáze: Directory of Open Access Journals
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