Chitosan coating incorporated with the lactoperoxidase system: An active edible coating for fish preservation

Journal of the Science of Food and Agriculture

Volumn 95, Issue 6, 2015, Pages 1373-1378

  Jasour, Mohammad Sedigh ^a   Ehsani, Ali ^a,b   Mehryar, Laleh ^a   Naghibi, Seyedeh Samaneh ^b  

^a URMIA UNIVERSITY   (Iran)

^b URMIA UNIVERSITY   (Iran)

Author keywords

Chitosan coating; Lactoperoxidase; Rainbow trout; Shelf life

Indexed keywords

ONCORHYNCHUS MYKISS; PSEUDOMONAS FLUORESCENS; SALMONIDAE; SHEWANELLA PUTREFACIENS;

ANTIINFECTIVE AGENT; CHITOSAN; LACTOPEROXIDASE; NITROGEN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANALYSIS; ANIMAL; BACTERIUM; COLD; COLOR; FOOD CONTROL; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; MICROBIOLOGY; ODOR; PROCEDURES; SALMONINE; SEA FOOD;

ANIMALS; ANTI-INFECTIVE AGENTS; BACTERIA; CHITOSAN; COLD TEMPERATURE; COLOR; FOOD MICROBIOLOGY; FOOD PACKAGING; FOOD PRESERVATION; FOOD STORAGE; HUMANS; LACTOPEROXIDASE; NITROGEN; ODORS; SEAFOOD; THIOBARBITURIC ACID REACTIVE SUBSTANCES; TROUT;

EID: 84924863897     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6838     Document Type: Article

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