Preservation effect of protein hydrolysate of rainbow trout roe with a composite coating on the quality of fresh meat during storage at 4 ± 1 °C
Mohammad Hasan Golpaigani, Peiman Ariaii, Mohammad Ahmadi, Reza Safari
Topics & Concepts
Psychrotrophic bacteriaFood scienceChemistryFood spoilageHydrolysateShelf lifeThiobarbituric acidRainbow troutHydrolysisPolyphenol oxidasePepsinLipid oxidationAntioxidantBacteriaEnzymeBiochemistryBiologyPeroxidaseLipid peroxidationFisheryFish <Actinopterygii>GeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood and Agricultural Sciences