Biopreservation of Refrigerated Mackerel (<i>Auxis thazard</i>) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from <i>Glochidion wallichianum</i> Leaf

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...

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Bibliographic Details
Main Authors: Paramee Chumsri, Worawan Panpipat, Lingzhi Cheong, Atikorn Panya, Natthaporn Phonsatta, Manat Chaijan
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
fish
shelf-life
edible coating
refrigeration
plant extract
Online Access:https://www.mdpi.com/2304-8158/11/21/3441

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