Chitosan as an edible invisible film for quality preservation of herring and Atlantic cod

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 18, 2002, Pages 5167-5178

  Jeon, You Jin ^b   Kamil, Janak Y V A ^a   Shahidi, Fereidoon ^a  

^a MEMORIAL UNIVERSITY OF NEWFOUNDLAND   (Canada)

^b Jeju National University   (South Korea)

Author keywords

Chitosan; Coating; Cod; Edible invisible film; Herring; Lipid oxidation; Moisture loss; Seafood; Viscosity

Indexed keywords

ALKADIENE; BIOPOLYMER; CHITIN; CHITOSAN; HYPOXANTHINE; METHYLAMINE; NITROGEN; POLIGLUSAM; THIOBARBITURIC ACID REACTIVE SUBSTANCE; TRIMETHYLAMINE; VOLATILE AGENT; DRUG DERIVATIVE;

ANIMAL; ARTICLE; ATLANTIC COD; CHEMISTRY; CRUSTACEA; DEACETYLATION; FISH; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HERRING; LIPID OXIDATION; LIPID PEROXIDATION; METABOLISM; MOISTURE; MOLECULAR WEIGHT; SHELF LIFE; VISCOSITY; VOLATILIZATION;

ANIMALIA; CHIONOECETES OPILIO; CLUPEA; CLUPEA HARENGUS; CRUSTACEA; DECAPODA (CRUSTACEA); GADUS; GADUS MORHUA; OPILIO;

ANIMALS; BIOPOLYMERS; CHITIN; CHITOSAN; CRUSTACEA; FISHES; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; HYPOXANTHINE; LIPID PEROXIDATION; METHYLAMINES; MOLECULAR WEIGHT; NITROGEN; VISCOSITY; VOLATILIZATION;

EID: 0037189869     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf011693l     Document Type: Article

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