Effect of novel active packaging containing antimicrobial peptide on the shelf-life of fish burgers (<em>Coryphaena hippurus</em>) during refrigerated storage
Fresh fishery products are highly perishable foods mainly due to their high-water content and high level of pH which act as promoters of spoilage processes. In these matrices, the deterioration phenomena are the result of the action of oxidative, and enzymatic processes due in part to the presence...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
PAGEPress Publications
2022-08-01
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| Series: | Italian Journal of Food Safety |
| Subjects: | |
| Online Access: | https://www.pagepressjournals.org/index.php/ijfs/article/view/10466 |