Influence of corn starch based bio-active edible coating containing fumaric acid on the lipid quality and microbial shelf life of silver pomfret fish steaks stored at 4 °C
S. Remya, G. K. Sivaraman, Toms C. Joseph, Ejaz Parmar, K. R. Sreelakshmi, C. O. Mohan, C. N. Ravishankar
Topics & Concepts
Shelf lifeFood scienceMesophilePreservativeLipid oxidationTotal Viable CountChemistryFumaric acidStarchFood preservationFatty acidBacteriaBiologyAntioxidantBiochemistryGeneticsMeat and Animal Product QualityAnimal Nutrition and PhysiologyNanocomposite Films for Food Packaging