Inhibition of lipid oxidation in frozen farmed ovate pompano (Trachinotus ovatus L.) fillets stored at -18 °C by chitosan coating incorporated with citric acid or licorice extract

Journal of the science of food and agriculture

Volumn 96, Issue 10, 2016, Pages 3374-3379

  Qiu, Xujian ^a   Chen, Shengjun ^a   Liu, Guangming ^a   Lin, Hong ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

chitosan; citric acid; licorice extract; lipid oxidation; ovate pompano

Indexed keywords

ANTIOXIDANT; CHITOSAN; CITRIC ACID; PLANT EXTRACT; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; CHEMISTRY; DRUG EFFECTS; FOOD PRESERVATION; FOOD STORAGE; GLYCYRRHIZA; LIPID PEROXIDATION; PERCIFORMES; PROCEDURES; SEA FOOD;

ANIMALS; ANTIOXIDANTS; CHITOSAN; CITRIC ACID; FOOD PRESERVATION; FOOD STORAGE; GLYCYRRHIZA; LIPID PEROXIDATION; PERCIFORMES; PLANT EXTRACTS; SEAFOOD; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 84973641959     PISSN: None     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.7517     Document Type: Article

References (39)