Improvement of the microbial quality, antioxidant activity, phenolic and flavonoid contents, and shelf life of smoked herring (Clupea harengus) during frozen storage by using chitosan edible coating
Heba H.S. Abdel-Naeem, Khalid Ibrahim Sallam, Nermeen M.L. Malak
Topics & Concepts
Food scienceLipid oxidationShelf lifeChemistryChitosanAntioxidantClupeaThiobarbituric acidFlavorTotal Viable CountHerringLipid peroxidationFish <Actinopterygii>FisheryBiologyBiochemistryBacteriaGeneticsMeat and Animal Product QualityNanocomposite Films for Food PackagingPhytochemicals and Antioxidant Activities