Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage-Reference-Cited by-同舟云学术

Effects of Chitosan-Grafted-Phenolic Acid Coating on Quality and Microbiota Composition of Vacuum-Packaged Sea Bass (Lateolabrax japonicus) Fillets during Chilled Storage

Published:2022-05 Issue:5 Volume:85 Page:803-814
ISSN:0362-028X
Container-title:Journal of Food Protection
language:en
Short-container-title:Journal of Food Protection

Author:

Lan Weiqing^ORCID,Zhao Yanan,Liu Jiali,Xie Jing

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Link

https://meridian.allenpress.com/jfp/article-pdf/85/5/803/3059590/i1944-9097-85-5-803.pdf

Reference41 articles.

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2. Microbial, chemical, textural and sensory properties of coated rainbow trout by chitosan combined with pomegranate peel extract during frozen storage;Berizi;Int. J. Biol. Macromol,2018

3. Effects of methanolic pomegranate peel extract on the chemical, sensory, textural, and microbiological properties of gutted rainbow trout (Oncorhynchus mykiss) during frozen storage;Berizi;J. Food Prot,2016

4. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage;Cai;LWT - Food Sci. Technol,2014

5. Effects of different salt concentrations and vacuum packaging on the shelf-stability of Russian sturgeon (acipenser gueldenstaedti) stored at 4 °C;Chen;Food Control,2019

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1. Effects of chitosan-gentianic acid derivatives on the quality and shelf life of seabass (Lateolabrax maculatus) during refrigerated storage;International Journal of Biological Macromolecules;2024-08

2. Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas);International Journal of Biological Macromolecules;2024-03

3. Effect of chlorogenic acid grafted chitosan on microbiological compositions of sea bass (Lateolabrax japonicus) fillets: Dominant spoilage bacteria, inhibition activity and membrane damage mechanisms;International Journal of Food Microbiology;2024-02

4. Antibacterial and antioxidant properties of phenolic acid grafted chitosan and its application in food preservation: A review;Food Chemistry;2023-12