Effects of Bioactive Packaging Films Incorporated with Bifidocin A on Microbial Reduction and Quality Parameters of Chill-Stored Spanish Mackerel (Scomberomorus niphonius) Fillets
To evaluate the potential of bifidocin A for preservation of fresh Spanish mackerel fillets, the bioactive packaging films incorporated with bifidocin A (1 × minimal inhibition concentration (MIC), 2 × MIC and 4 × MIC) were developed, and their effects on the microbiological and physicochemical prop...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2019-01-01
|
| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/7108382 |