Effect of konjac glucomannan and chitosan-based film coatings on the quality of fresh sea bass (Lateolabrax maculatus) under refrigerated condition
Sea bass (Lateolabrax maculatus) is one of the important seafood in China. Its shelf-life under refrigerated storage exponentially deteriorate due to the growth of spoilage microorganisms, protein degradation and lipid oxidation. In this study, 4 coating materials namely, konjac glucomannan-whey pro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
KeAi Communications Co. Ltd.
2021-12-01
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| Series: | Journal of Future Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772566922000088 |