Quality enhancement in the Japanese sea bass (Lateolabrax japonicas) fillets stored at 4 °c by chitosan coating incorporated with citric acid or licorice extract

Food Chemistry

Volumn 162, Issue , 2014, Pages 156-160

  Qiu, Xujian ^a,b   Chen, Shengjun ^c   Liu, Guangming ^a   Yang, Qiuming ^a,b  

^a JIMEI UNIVERSITY   (China)

^b FUJIAN PROVINCIAL KEY LABORATORY OF FOOD MICROBIOLOGY AND ENZYME ENGINEERING   (China)

^c SOUTH CHINA SEA FISHERIES RESEARCH INSTITUTE   (China)

Author keywords

Chitosan; Citric acid; Japanese sea bass fillets; Licorice extract; Shelf life

Indexed keywords

CITRIC ACID; FISH; PLANTS (BOTANY);

JAPANESE SEA; LICORICE EXTRACT; NATURAL PRESERVATIVES; QUALITY ENHANCEMENT; REFRIGERATED STORAGES; SHELF LIFE; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TOTAL VOLATILE BASIC NITROGENS;

CHITOSAN;

CHITOSAN; CITRIC ACID; GLYCYRRHIZA EXTRACT; NITROGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ARTICLE; BASS; CONTROLLED STUDY; JAPAN; LATEOLABRAX JAPONICAS; LIPID OXIDATION; MICROBIAL GROWTH; NONHUMAN; PLATE COUNT; SHELF LIFE; STORAGE; ANALYSIS; ANIMAL; CHEMISTRY; FISH; FOOD PACKAGING; FOOD PRESERVATION; GLYCYRRHIZA; PROCEDURES; SEA FOOD;

ANIMALS; BASS; CITRIC ACID; FISHES; FOOD PACKAGING; FOOD PRESERVATION; GLYCYRRHIZA; JAPAN; SEAFOOD;

EID: 84900461635     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.037     Document Type: Article

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