An Active Peptide-Based Packaging System to Improve the Freshness and Safety of Fish Products: A Case Study

Fresh fish are highly perishable, owing mainly to their moisture content, high amount of free amino acids and polyunsaturated fatty acids. Microorganisms and chemical reactions cause the spoilage, leading to loss in quality, human health risks and a market value reduction. Therefore, the fishing ind...

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Autors principals:	Rosa Luisa Ambrosio, Marta Gogliettino, Bruna Agrillo, Yolande T. R. Proroga, Marco Balestrieri, Lorena Gratino, Daniela Cristiano, Gianna Palmieri, Aniello Anastasio
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2022-01-01
Col·lecció:	Foods
Matèries:	antimicrobial polymers antimicrobial peptides fresh fish spoilage fish quality food safety
Accés en línia:	https://www.mdpi.com/2304-8158/11/3/338
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