Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage
To prevent the degradation, snakehead fish fillets were infiltrated in 4% chlorogenic acid solution for 10, 20, and 30 min; which correspond to chlorogenic acid concentration of 0.2%, 0.5%, 0.7% in the infiltrated samples, respectively. Treated fish fillets were then stored at 2 ± 0.5°C for 2 weeks...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1732409 |