The effects of active double-layered furcellaran/gelatin hydrolysate film system with Ala-Tyr peptide on fresh Atlantic mackerel stored at −18 °C
Ewelina Jamróz, Piotr Kulawik, Joanna Tkaczewska, Paulina Guzik, Marzena Zając, Lesław Juszczak, Paweł Krzyściak, Katarzyna Turek
Topics & Concepts
TBARSChemistryFood scienceHydrolysateTroloxGelatinDPPHAmine gas treatingChromatographyAntioxidantBiochemistryOrganic chemistryHydrolysisLipid peroxidationProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityNanocomposite Films for Food Packaging