Eugenol-chitosan nanoemulsion as an edible coating: Its impact on physicochemical, microbiological and sensorial properties of hairtail (Trichiurus haumela) during storage at 4 °C
Jialin Liu, Ying Shao, Chunhong Yuan, Koichi Takaki, Yujin Li, Yubin Ying, Yaqin Hu
Topics & Concepts
EugenolChitosanFood sciencePreservativeChemistryShelf lifeCoatingTotal Viable CountThiobarbituric acidOrganolepticAntioxidantOrganic chemistryBacteriaBiologyGeneticsLipid peroxidationNanocomposite Films for Food PackagingMeat and Animal Product QualityAnimal Nutrition and Physiology