Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet-Reference-Cited by-同舟云学术

Effect of a chitosan-based nanocomposite containing ZnO and Zataria multiflora essential oil on quality properties of Asian sea bass (Lates calcarifer) fillet

Published:2021-03-28 Issue:3 Volume:59 Page:869-878
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Mosavinia Seyyedeh Zeynab,Mousavi Seyed Mohammad^ORCID,Khodanazary Ainaz,Hosseini Seyed Mehdi

Funder

Khorramshahr University of Marine Science and Technology

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05082-9.pdf

Reference50 articles.

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3. Amjadi S, Emaminia S, Nazari M, Heyat Davudian S, Roufegarinejad L, Hamishehkar H (2019) Application of rreinforced ZnO nanoparticle-Incorporated gelatin bionanocomposite film with chitosan nanofiber for packaging of chicken fillet and cheese as food models. Food Bioproc Tech. https://doi.org/10.1007/s11947-019-02286-y

4. Arfat YA, Benjakul S, Vongkamjan K, Sumpavapol P, Yarnpakdee S (2015) Shelf-life extension of refrigerated sea bass slices wrapped with fish protein isolate/fish skin gelatin-ZnO nanocomposite film incorporated with basil leaf essential oil. J Food Sci Technol 52:6182–6193. https://doi.org/10.1007/s13197-014-1706-y

5. Baptista RC, Horita CN, Sant’Ana AS (2020) Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: a review. Food Res Int 127:1087762. https://doi.org/10.1016/j.foodres.2019.108762

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