Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion-Reference-Cited by-同舟云学术

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Enhanced oxidative stability and quality of chilled mirror carp fillet using an antioxidant film of chitosan/clove essential oil nanoemulsion

Published:2024-10 Issue: Volume:61 Page:105018
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Li Ying,Rui Litong,Zhang Hao,Xia Xiufang^ORCID

Publisher

Elsevier BV

Reference38 articles.

1. Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage;Ansarian;Meat Science,2022

2. Bioactive chitosan and essential oils in sustainable active food packaging: Recent trends, mechanisms, and applications;Bhowmik;Food Packaging and Shelf Life,2022

3. Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage;Chan;Food Packaging and Shelf Life,2021

4. Active polylactic acid/tilapia fish gelatin-sodium alginate bilayer films: Application in preservation of Japanese sea bass (Lateolabrax japonicus);Chen;Food Packaging and Shelf Life,2022

5. Developing a multispectral imaging for simultaneous prediction of freshness indicators during chemical spoilage of grass carp fish fillet;Cheng;Journal of Food Engineering,2016

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