Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract-Reference-Cited by-同舟云学术

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Published:2019-01-01 Issue:1 Volume:22 Page:2057-2071
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Khodanazary Ainaz¹

Affiliation:

1. Department of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, Iran

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2019.1702997

Reference56 articles.

1. Effect of bait type and size on catch efficiency of narrow-barred Spanish mackerel (Scomberomorus commerson) in the Persian Gulf handline fisheries

2. The effects of essential oil treatment on the biogenic amines inhibition and quality preservation of red drum (Sciaenops ocellatus) fillets

3. Effect of chitosan-gelatin film incorporated with ethanolic red grape seed extract and Ziziphora clinopodioides essential oil on survival of Listeria monocytogenes and chemical, microbial and sensory properties of minced trout fillet

4. Edible coating enriched with rosemary extracts to enhance oxidative and microbial stability of smoked eel fillets

5. Composite and bi-layer films based on gelatin and chitosan

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