Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass-Reference-Cited by-同舟云学术

Effects of gallic acid combined with epsilon-polylysine hydrochloride incorporated in a pullulan–CMC edible coating on the storage quality of sea bass

Published:2021 Issue:47 Volume:11 Page:29675-29683
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Li Qiuying¹^ORCID,Zhang Jingyang¹,Zhu Jinshuai¹,Lin Hong²,Sun Tong¹,Cheng Lei³

Affiliation:

1. College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China

2. College of Food Science and Engineering, Ocean University of China, Qingdao, Shandong 266100, China

3. Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing 100048, China

Abstract

This study investigated the effects of pullulan and sodium carboxymethylcellulose composite coatings with gallic acid and/or ε-polylysine hydrochloride on the quality of sea bass fillets during 4 °C storage.

Funder

Beijing Engineering and Technology Research Center of Food Additives

Liaoning Provincial Education Department

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2021/RA/D1RA02320A

Reference44 articles.

1. Quality enhancement of smoked sea bass (Dicentrarchus labrax) fillets by adding resveratrol and coating with chitosan and alginate edible films

2. Effect of ε-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage