Physicochemical responses and quality changes of red sea bream (Pagrosomus major) to gum arabic coating enriched with ergothioneine treatment during refrigerated storage

Food Chemistry

Volumn 160, Issue , 2014, Pages 82-89

  Cai, Luyun ^a   Wu, Xiaosa ^a   Dong, Zhijian ^a   Li, Xuepeng ^a   Yi, Shumin ^a   Li, Jianrong ^a  

^a BOHAI UNIVERSITY   (China)

Author keywords

Ergothioneine; Gum arabic; Microbiological characteristics; Pagrosomus major; Sensory quality

Indexed keywords

COATINGS; SENSORY PERCEPTION;

ERGOTHIONEINE; GUM ARABIC; MICROBIOLOGICAL CHARACTERISTICS; PAGROSOMUS MAJOR; SENSORY QUALITIES;

ADHESIVES;

GUM ARABIC; NITROGEN; NUCLEOTIDE; PEPTIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; THIONEINE; FOOD ADDITIVE;

ARTICLE; COLOR; CONTROLLED STUDY; FOOD COATING; FOOD STORAGE; FREEZING; LIPID OXIDATION; MICROBIAL GROWTH; MICROBIOLOGICAL PARAMETERS; NONHUMAN; PAGROSOMUS MAJOR; PH; PROTEIN DEGRADATION; SEA BREAM; SENSORY EVALUATION; ANIMAL; HUMAN; PHYSICAL CHEMISTRY;

ANIMALS; ERGOTHIONEINE; FOOD ADDITIVES; FOOD STORAGE; GUM ARABIC; HUMANS; PHYSICOCHEMICAL PHENOMENA; REFRIGERATION; SEA BREAM;

EID: 84898448019     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.03.093     Document Type: Article

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