Effect of chitosan coating incorporated with oregano or cinnamon essential oil on the bacterial diversity and shelf life of roast duck in modified atmosphere packaging
Xue Chen, Wenwen Chen, Xiao Lu, Yanwei Mao, Xin Luo, Guoxing Liu, Lixian Zhu, Yimin Zhang
Topics & Concepts
Modified atmosphereShelf lifeFood scienceLipid oxidationBacterial growthTotal Viable CountFood spoilageChemistryPostharvestThiobarbituric acidVacuum packingTBARSEssential oilChitosanBacteriaBiologyBotanyLipid peroxidationAntioxidantBiochemistryGeneticsEssential Oils and Antimicrobial ActivityNanocomposite Films for Food PackagingMeat and Animal Product Quality