Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Food Chemistry

Volumn 200, Issue , 2016, Pages 283-292

  Feng, Xiao ^a   Bansal, Nidhi ^b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF QUEENSLAND   (Australia)

Author keywords

Atomic force microscopy (AFM); Chitosan; Edible coating; Gelatin; Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI TOF MS); Myofibril; Myoglobin; Myosin light chain

Indexed keywords

ATOMIC FORCE MICROSCOPY; CHAINS; CHITOSAN; COATINGS; COLD STORAGE; DETERIORATION; DRUG PRODUCTS; FISH; FOOD STORAGE; GOLD; INDUCTIVELY COUPLED PLASMA; MASS SPECTROMETRY; PROTEINS;

EDIBLE COATING; GELATIN; MYOFIBRIL; MYOGLOBIN; MYOSIN LIGHT CHAINS; TIME OF FLIGHT MASS SPECTROMETRY;

CHITIN;

CHITOSAN; GELATIN; MYOGLOBIN; MYOSIN LIGHT CHAIN; NANOMATERIAL; NITROGEN;

ARTICLE; ATOMIC FORCE MICROSCOPY; COLOR; COOKING; CRYOPRESERVATION; ELECTRIC CONDUCTIVITY; FISH; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MUSCLE FIBRIL; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; TRACHINOTUS BLOCHII; WEIGHT REDUCTION; ANALYSIS; ANIMAL; FOOD PRESERVATION; METABOLISM; PERCIFORMES; SEA FOOD;

ANIMALS; CHITOSAN; FOOD PRESERVATION; GELATIN; MYOFIBRILS; PERCIFORMES; SEAFOOD;

EID: 84954549029     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.01.030     Document Type: Article

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