Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characteristics, tota...

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Bibliografiske detaljer
Udgivet i:Food Sci Nutr
Main Authors: Zhang, Zhen, Huang, Yunpo, Guo, Xuesong, Meng, Xin, Wu, Handong, Guo, Fang, Zhang, Shu‐ai, Li, Dandan
Format: Artigo
Sprog:Inglês
Udgivet: John Wiley and Sons Inc. 2020
Fag:
Original Research
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7063349/
https://ncbi.nlm.nih.gov/pubmed/32180957
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1432
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