Chitosan-based Edible Coatings for Quality Preservation of Postharvest Whiteleg Shrimp (Litopenaeus vannamei)

Journal of Food Science

Volumn 77, Issue 4, 2012, Pages

  Huang, Jianying ^a   Chen, Qunchao ^a   Qiu, Miao ^a   Li, Siqi ^a  

^a ZHEJIANG GONGSHANG UNIVERSITY   (China)

Author keywords

Chitosan; Melanosis; O carboxymethyl chitosan (CMC); Shelf life; Whiteleg shrimp (Litopenaeus vannamei)

Indexed keywords

ANTIINFECTIVE AGENT; ANTIOXIDANT; CHITOSAN; DRUG DERIVATIVE; O CARBOXYMETHYLCHITOSAN; O-CARBOXYMETHYLCHITOSAN; VOLATILE ORGANIC COMPOUND;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEMISTRY; COMPARATIVE STUDY; DRUG EFFECT; FOOD PRESERVATION; FREEZING; GRAM NEGATIVE BACTERIUM; GRAM POSITIVE BACTERIUM; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; METABOLISM; METHODOLOGY; MICROBIAL VIABILITY; MICROBIOLOGY; PENAEIDAE; PH; PIGMENTATION; QUALITY CONTROL; SENSATION; SHELLFISH; SOLUBILITY;

ANIMALS; ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CHITOSAN; COLONY COUNT, MICROBIAL; FOOD PRESERVATION; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIA; HUMANS; HYDROGEN-ION CONCENTRATION; MICROBIAL VIABILITY; PENAEIDAE; PIGMENTATION; QUALITY CONTROL; REFRIGERATION; SENSATION; SHELLFISH; SOLUBILITY; VOLATILE ORGANIC COMPOUNDS;

EID: 84859942956     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02651.x     Document Type: Article

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