Development of a water gradient film through film and ice-glazing approach utilizing konjac glucomannan and high acyl gellan gum for enhanced preservation of frozen snakehead (Channa argus) fillets
Man Xiao, Chun Peng, Jiaming Qin, Shuangshuang Wang, Xiaohe Wu, Katsuyoshi Nishinari, Fatang Jiang
Topics & Concepts
Gellan gumSnakeheadGlucomannanChemistryFood scienceMaterials scienceFisheryBiologyFish <Actinopterygii>Polysaccharides Composition and ApplicationsProteins in Food SystemsFood Chemistry and Fat Analysis