Improvement of the shelf life of grey mullet (Mugil cephalus) fish steaks using edible coatings containing chitosan, nanochitosan, and clove oil during refrigerated storage
Abstract The effects of edible coatings made of chitosan, or chitosan nanoparticles, and their combinations with clove oil on the physical, chemical, microbiological, and sensory properties of grey mullet (Mugil cephalus) steaks during refrigerated storage (4 °C) for 24 days were evaluated. The data...
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| Główni autorzy: | , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
BMC
2022-11-01
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| Seria: | Food Production, Processing and Nutrition |
| Hasła przedmiotowe: | |
| Dostęp online: | https://doi.org/10.1186/s43014-022-00106-z |
| Etykiety: |
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