Incorporation of salmon bone gelatine with chitosan, gallic acid and clove oil as edible coating for the cold storage of fresh salmon fillet
Yun Xiong, Meetaksh Kamboj, Said Ajlouni, Zhongxiang Fang
Topics & Concepts
Gallic acidFillet (mechanics)Food scienceCoatingShelf lifeChitosanChemistryAntioxidantLipid oxidationFish filletFleshFisheryFish <Actinopterygii>Materials scienceBiochemistryBiologyOrganic chemistryComposite materialNanocomposite Films for Food PackagingMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides