Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage-Reference-Cited by-同舟云学术

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Fish gelatin combined with chitosan coating inhibits myofibril degradation of golden pomfret (Trachinotus blochii) fillet during cold storage

Published:2016-06 Issue: Volume:200 Page:283-292
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Feng Xiao,Bansal Nidhi,Yang Hongshun

Funder

Singapore Ministry of Education Academic Research Fund

NSFC

Natural Science Foundation of Jiangsu Province

Applied Basic Research Project

Suzhou Science and Technology Planning Programme

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Characterization of SPI-based edible films incorporated with cinnamon or ginger essential oils;Atarés;Journal of Food Engineering,2010

2. Peptides in rainbow trout (Oncorhynchus Mykiss) muscle subjected to ice storage and cooking;Bauchart;Food Chemistry,2007

3. Peptide and protein identification by matrix assisted laser desorption ionization (MALDI) and MALDI-post-source decay time-of-flight mass spectrometry;Chaurand;Journal of the American Society for Mass Spectrometry,1999

4. Chitosan combined with calcium chloride impacts fresh-cut honeydew melon by stabilising nanostructures of sodium-carbonate-soluble pectin;Chong;Food Control,2015

5. Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams;Di Luccia;Meat Science,2005

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