Effect of novel bioactive edible coatings based on jujube gum and nettle oil-loaded nanoemulsions on the shelf-life of Beluga sturgeon fillets

International Journal of Biological Macromolecules

Volumn 95, Issue , 2017, Pages 769-777

  Gharibzahedi, Seyed Mohammad Taghi ^a   Mohammadnabi, Sara ^b  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b TEHRAN UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Edible coating; Fish fillet; Jujube mucilage; Nanoemulsion; Quality maintenance; Ziziphus jujuba Mill.

Indexed keywords

BIOMATERIAL; EDIBLE OIL; ESSENTIAL OIL; FATTY ACID; JUJUBE GUM; NANOCOATING; NETTLE OIL; NITROGEN; PEROXIDE; THIOBARBITURIC ACID REACTIVE SUBSTANCE; UNCLASSIFIED DRUG; EMULSION; NANOMATERIAL; PLANT GUM; VEGETABLE OIL;

ANIMAL EXPERIMENT; ARTICLE; BACTERIAL COUNT; BELUGA; CHEMICAL PARAMETERS; COLOR; CONCENTRATION (PARAMETERS); COOKING; FILLET (FISH); FREE FATTY ACID CONTENT; KINETICS; LIPID OXIDATION; MALE; MATERIAL COATING; MICROBIAL GROWTH; MOLECULAR STABILITY; MOLECULAR WEIGHT; NANOEMULSION; NONHUMAN; PEROXIDE VALUE; PH MEASUREMENT; PHYSICAL CHEMISTRY; REFRIGERATION; SHELF LIFE; STORAGE TEMPERATURE; STURGEON; TOTAL VOLATILE BASIC NITROGEN; WEIGHT REDUCTION; ANIMAL; CHEMISTRY; EMULSION; FISH; FOOD PRESERVATION; FOOD STORAGE; MICROBIOLOGY; PROCEDURES; TASTE; TIME FACTOR; ZIZIPHUS;

ANIMALS; COLOR; EMULSIONS; FISHES; FOOD PRESERVATION; FOOD STORAGE; NANOSTRUCTURES; OILS, VOLATILE; PLANT GUMS; PLANT OILS; TASTE; TIME FACTORS; ZIZIPHUS;

EID: 85002538219     PISSN: 01418130     EISSN: 18790003     Source Type: Journal    
DOI: 10.1016/j.ijbiomac.2016.11.119     Document Type: Article

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