Biopreservation of Refrigerated Mackerel (Auxis thazard) Slices by Rice Starch-Based Coating Containing Polyphenol Extract from Glochidion wallichianum Leaf
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DOI: 10.3390/foods11213441
Abstract: 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… read more here.
Keywords: rice starch; starch based; shelf life; glochidion wallichianum ... See more keywords