Biopreservation of Refrigerated Mackerel (<i>Auxis thazard</i>) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from <i>Glochidion wallichianum</i> Leaf
Both microbial decomposition and oxidative deterioration contribute to the qualitative degradation of fresh or minimally preserved fish, which negatively impacts the shelf-life of fish, especially those with dark flesh like mackerel. It is becoming more typical to use edible coatings to preserve the...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/21/3441 |