Comparing the effects of glazing and chitosan-based coating applied on frozen salmon on its organoleptic and physicochemical characteristics over six-months storage

The perishable nature of fish, with an increase in fish consumption in recent years, led to the improvement of fish preservation techniques. Chitosan coatings adds to the traditional water glazing. The effect of a chitosan solution of 1.5% on the sensory properties of Atlantic salmon (Salmo salar) w...

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Bibliographic Details
Main Author: Soares, N. (author)
Other Authors: Silva, Pedro Miguel Peixoto da (author), Barbosa, Carla (author), Pinheiro, Rita (author), Vicente, A. A. (author)
Format: article
Language:eng
Published: 2017
Subjects:
Salmon
Chitosan
Anti-microbiological
Flavor diffusion
Sensory analysis
Science & Technology
Online Access:http://hdl.handle.net/1822/42677
Country:Portugal
Oai:oai:repositorium.sdum.uminho.pt:1822/42677

Internet

http://hdl.handle.net/1822/42677

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