Effect of squid pen chitooligosaccharide and epigallocatechin gallate on discoloration and shelf-life of yellowfin tuna slices during refrigerated storage
Avtar Singh, Soottawat Benjakul, Peng Zhou, Bin Zhang, Shanggui Deng
Topics & Concepts
Yellowfin tunaChemistryShelf lifeFood scienceTunaMetmyoglobinEpigallocatechin gallateTBARSSquidFish <Actinopterygii>FisheryBiochemistryBiologyMyoglobinAntioxidantPolyphenolLipid peroxidationMeat and Animal Product QualityNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life Management