Effects of Edible Coatings Based on Ultrasound-treated Fish Proteins Hydrolysate in Quality Attributes of Chilled Bonito Fillets
Author:
Affiliation:
1. Food Technology Department, Central Fisheries Research Institute, Trabzon, Turkey
2. Faculty of Fisheries, Fish Processing Technology Department, İzmir Katip Çelebi University, İzmir, Turkey
Funder
funding agencies
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1681572
Reference90 articles.
1. Alboghbeish H, Khodanazary A. 2019. The comparison of quality characteristics of refrigerated Carangoides coeruleopinnatus fillets with chitosan and nanochitosan coating. Turk J Fish Aquat Sc. 19:957–67. doi:10.4194/1303-2712-v19_11_07
2. Wettability of edible coatings on Nile tilapia fillets (Oreochromis niloticus)
3. Quality improvement of rainbow trout fillets by whey protein isolate coatings containing electrospun poly(ε-caprolactone) nanofibers with Urtica dioica L. extract during storage
4. Preparation and characterization of a chitosan film with grape seed extract-carvacrol microcapsules and its effect on the shelf-life of refrigerated Salmon (Salmo salar)
5. 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
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