Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

Abstract Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effec...

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Bibliographic Details
Main Author: CHAPARRO-HERNÁNDEZ,Saraí (author)
Other Authors: RUÍZ-CRUZ,Saúl (author), MÁRQUEZ-RÍOS,Enrique (author), OCAÑO-HIGUERA,Víctor Manuel (author), VALENZUELA-LÓPEZ,Carla Cecilia (author), ORNELAS-PAZ,José de Jesús (author), DEL-TORO-SÁNCHEZ,Carmen Lizette (author)
Format: article
Language:eng
Published: 2015
Subjects:
chitosan
essential oils
edible coating
tilapia fillets
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400734
Country:Brazil
Oai:oai:scielo:S0101-20612015000400734

Internet

http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400734

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