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The Impact of Chlorogenic Acid Liposomes Dip-Coating on the Physicochemical Quality and Microbial Diversity of Low-Salt Cured Fish During Refrigerated Storage

Low-salt cured fish is prone to deterioration due to lipid oxidation and microbial proliferation during refrigeration. Chlorogenic acid (CGA), with excellent antioxidant and antimicrobial activity, is a promising candidate for the preservation of cured fish. However, its instability in the presence...

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Principais autores: Zixin Li, Yin Wang, Yong Jiang, Lili Chen, Meilan Yuan, Li Zhao, Chunqing Bai
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI AG 2026-01-01
סדרה:Foods
נושאים:
lipid oxidation
microbial inhibition
refrigerated storage
chlorogenic acid
liposomes
גישה מקוונת:https://www.mdpi.com/2304-8158/15/2/345
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