Preservation of chilled Asian sea bass (Lates calcarifer) steak by whey protein isolate coating containing polyphenol extract from ginger, lemongrass, or green tea
Sirinet Chaijan, Worawan Panpipat, Atikorn Panya, Ling‐Zhi Cheong, Manat Chaijan
Topics & Concepts
Sea bassFood scienceChemistryPolyphenolLipid oxidationLatesShelf lifeWhey proteinMetmyoglobinAntioxidantBiologyFish <Actinopterygii>BiochemistryFisheryMyoglobinMeat and Animal Product QualityBee Products Chemical AnalysisAquaculture Nutrition and Growth