Effects of Fish Gelatin and Tea Polyphenol Coating on the Spoilage and Degradation of Myofibril in Fish Fillet During Cold Storage

Food and Bioprocess Technology

Volumn 10, Issue 1, 2017, Pages 89-102

  Feng, Xiao ^a   Ng, Voon Kunn ^a   Mikš Krajnik, Marta ^a,b   Yang, Hongshun ^a  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Atomic force spectrometry (AFM); Gelatin coating; Headspace solid phase microextraction gas chromatography mass spectrometry (HS SPME GC MS); Matrix assisted laser desorption ionisation time of flight mass spectrometry (MALDI TOF MS); Tea polyphenol

Indexed keywords

COATINGS; COLD STORAGE; DESORPTION; DRUG PRODUCTS; FISH; FOOD STORAGE; GAS CHROMATOGRAPHY; IONIZATION; MASS SPECTROMETRY; MICROORGANISMS; NANOSTRUCTURES; PROPIONIC ACID; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

ANTI-MICROBIAL EFFECTS; GELATIN COATINGS; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; MATRIX ASSISTED LASER DESORPTION; MICROBIAL ANALYSIS; MYOSIN LIGHT CHAINS; TEA POLYPHENOL; TIME OF FLIGHT MASS SPECTROMETRY;

SPOILAGE;

EID: 84986268170     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-016-1798-7     Document Type: Article

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