Effect of Chitosan-based coatings on the shelf life of Salmon (Salmo salar)

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 21, 2010, Pages 11456-11462

  Souza, Bartolomeu W S ^a   Cerqueira, Miguel A ^a   Ruiz, Héctor A ^a   Martins, Joana T ^a   Casariego, Alicia ^b   Teixeira, José A ^a   Vicente, António A ^a  

^a UNIVERSITY OF MINHO   (Portugal)

^b INSTITUTO DE FARMACIA Y ALIMENTOS   (Cuba)

Author keywords

chitosan; Edible coatings; Salmo salar; shelf life

Indexed keywords

AEROBIC PLATE COUNTS; BREAKDOWN PRODUCTS; CHITOSAN COATINGS; CONTROL SAMPLES; EDIBLE COATING; EDIBLE COATINGS; FISH FILLET; K-VALUES; MICROBIAL GROWTH; SALMO SALAR; SALMON FILLET; SHELF LIFE; SPREADING COEFFICIENTS; THIOBARBITURIC ACID; TRIMETHYLAMINE; WETTING CAPACITY;

CHITIN; CHITOSAN; FISH; FOOD ADDITIVES; SURFACE PROPERTIES; THERMOANALYSIS; WETTING;

COATINGS;

CHITOSAN;

ANIMAL; ARTICLE; ATLANTIC SALMON; CHEMISTRY; EQUIPMENT; EVALUATION STUDY; FOOD PRESERVATION; FOOD STORAGE; METHODOLOGY; SEA FOOD;

ANIMALS; CHITOSAN; FISH PRODUCTS; FOOD PRESERVATION; FOOD STORAGE; SALMO SALAR;

SALMO SALAR;

EID: 78149307965     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf102366k     Document Type: Article

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