Effect of alginate-gallic acid coating on freshness and flavor properties of Mackerel (Scomberomorus commerson) fillets under refrigerated storage
Ainaz Khodanazary, Behrooz Mohammadzadeh
Topics & Concepts
CadaverineChemistryFood scienceHexanalPutrescineTyramineFlavorNonanalMackerelBiogenic amineSpermidineShelf lifeGallic acidThiobarbituric acidChromatographyCold storageOctanalBiochemistryFish <Actinopterygii>BiologyAntioxidantFisheryLipid peroxidationReceptorEnzymeNeurotransmitterHorticulturePolyamine Metabolism and ApplicationsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides