Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage-Reference-Cited by-同舟云学术

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Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Published:2016-09-10 Issue:1 Volume:10 Page:89-102
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Feng Xiao,Ng Voon Kunn,Mikš-Krajnik Marta,Yang Hongshun^ORCID

Funder

Singapore Ministry of Education Academic Research Fund

National University of Singapore

NSFC

Natural Science Foundation of Jiangsu Province (CN)

Applied Basic Research Project (Agricultural) Suzhou Science and Technology Planning Programme

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11947-016-1798-7.pdf

Reference42 articles.

1. Ayala, M.D., Santaella, M., Martínez, C., Periago, M.J., Blanco, A., Vázquez, J.M., & Albors, O.L. (2011). Muscle tissue structure and flesh texture in gilthead sea bream, Sparus aurata L., fillets preserved by refrigeration and by vacuum packaging. LWT-Food Science and Technology, 44, 1098–1106.

2. Broekaert, K., Heyndrickx, M., Herman, L., Devlieghere, F., & Vlaemynck, G. (2011). Seafood quality analysis: molecular identification of dominant microbiota after ice storage on several general growth media. Food Microbiology, 28, 1162–1169.

3. Capitani, M.I., Matus-Basto, A., Ruiz-Ruiz, J.C., Santiago-García, J.L., Betancur-Ancona, D.A., Nolasco, S.M., Tomás, M.C., & Segura-Campos, M.R. (2016). Characterization of biodegradable films based on Salvia hispanica L. protein and mucilage. Food and Bioprocess Technology, 1–11.

4. Chen, T., & Levin, R. (1974). Taxonomic significance of phenethyl alcohol production by Achromobacter isolates from fishery sources. Applied Microbiology, 28, 681–687.

5. Chen, B.J., Zhou, Y.J., Wei, X.Y., Xie, H.J., Hider, R.C., & Zhou, T. (2016). Edible antimicrobial coating incorporating a polymeric iron chelator and its application in the preservation of surimi product. Food and Bioprocess Technology, 1–9.

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