Development and characterization of fish myofibrillar protein/chitosan/rosemary extract composite edible films and the improvement of lipid oxidation stability during the grass carp fillets storage
Hongying Du, Chen Liu, Ozan Ünsalan, Cisem Altunayar‐Unsalan, Shanbai Xiong, Anne Manyande, Hongli Chen
Topics & Concepts
ChemistryFood scienceLipid oxidationComposite numberChitosanDPPHFood packagingThiobarbituric acidFish filletGrass carpUltimate tensile strengthPeroxide valueAntioxidantChemical engineeringOrganic chemistryMaterials scienceLipid peroxidationComposite materialFish <Actinopterygii>FisheryBiologyEngineeringNanocomposite Films for Food PackagingMeat and Animal Product QualityAnimal Nutrition and Physiology