Improvement in the storage quality of fresh salmon (Salmo salar) using a powerful composite film of rice protein hydrolysates and chitosan
Yan Qu, Lingling Wang, Xinyang Sun, Fengjiao Fan, Jian Ding, Peng Li, Yiqing Zhu, Tongwen Xu, Yong Fang
Topics & Concepts
SalmoShelf lifeFood scienceChitosanComposite numberPolyethylenePolypropyleneChemistryPeroxide valueOncorhynchusFisheryMaterials scienceBiologyComposite materialFish <Actinopterygii>BiochemistryOrganic chemistryNanocomposite Films for Food PackagingFood and Agricultural SciencesMeat and Animal Product Quality