Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets

Effects of Konjac Glucomannan/ε-Polylysine Hydrochloride/Ferulic Acid Composite Coating on the Freshness Preservation Performance and Flavor of Refrigerated Sea Bass Fillets

Coating preservation has a remarkable effect on the preservation of aquatic products. This work prepared a composite coating using konjac glucomannan (KGM) as the film-forming matrix and ε-polylysine hydrochloride (ε-PL) and ferulic acid (FA) as the preservative. Three types of treated sea bass (KGM...

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Bibliographic Details
Main Authors: Huibao Xiao, Jun Liao, Yongshi Chen, Xiuping Tong, Xiangyun Sun, Jiqiang Yan, Jie Pang
Format: Article
Language:English
Published: MDPI AG 2023-01-01
Series:Foods
Subjects:
sea bass
konjac glucomannan
ε-polylysine
ferulic acid
flavor quality
Online Access:https://www.mdpi.com/2304-8158/12/3/517

Internet

https://www.mdpi.com/2304-8158/12/3/517

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