An approach to extend the shelf life of ribbonfish fillet using lactic acid bacteria cell-free culture supernatant
Du‐Min Jo, Seulki Park, Fazlurrahman Khan, Min-Gyun Kang, Jae-Hwa Lee, Young‐Mog Kim
Topics & Concepts
Shelf lifeFood scienceTrimethylamineLactobacillus plantarumLactic acidStarterFish filletChemistryFillet (mechanics)BacteriaBiologyFisheryBiochemistryFish <Actinopterygii>Composite materialGeneticsMaterials scienceProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProbiotics and Fermented Foods