Effect of konjac glucomannan/carrageenan-based edible emulsion coatings with camellia oil on quality and shelf-life of chicken meat
Xi Zhou, Xinxiang Zong, Min Zhang, Qingfeng Ge, Jun Qi, Jin Liang, Xinglian Xu, Guoyuan Xiong
Topics & Concepts
Shelf lifeFood scienceTBARSLipid oxidationChemistryEmulsionAntioxidantThiobarbituric acidPsychrotrophic bacteriaCoatingLipid peroxidationBiochemistryOrganic chemistryMeat and Animal Product QualityNanocomposite Films for Food PackagingFood Chemistry and Fat Analysis