Effect of ɛ-polylysine in combination with alginate coating treatment on physicochemical and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) during refrigerated storage

LWT

Volumn 62, Issue 2, 2015, Pages 1053-1059

  Cai, Luyun ^a   Cao, Ailing ^b   Bai, Fengling ^a   Li, Jianrong ^a  

^a BOHAI UNIVERSITY   (China)

^b Xiaoshan Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

e open Polylysine; Lateolabrax japonicas; Microbiological characteristics; Sensory quality; Sodium alginate

Indexed keywords

COATINGS; FOOD STORAGE; LACTIC ACID; SENSORY PERCEPTION; SODIUM; VOLATILE FATTY ACIDS;

COATING TREATMENT; E{OPEN}-POLYLYSINE; JAPANESE SEA; LATEOLABRAX JAPONICA; MICROBIAL CHARACTERISTICS; MICROBIOLOGICAL CHARACTERISTICS; PHYSICOCHEMICAL CHARACTERISTICS; POLYLYSINE; SEA BASS; SENSORY QUALITIES;

SODIUM ALGINATE;

ENTEROBACTERIACEAE; LATEOLABRAX; SERRANIDAE;

EID: 84933671635     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.02.002     Document Type: Article

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