Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C
The effect of an edible coating (EC) with 1.5% chitosan as an additive, on common carp (Cyprinus carpio) fillet, was determined evaluating the biochemical, physicochemical, textural, microbiological, and nutritional characteristics periodically during its storage in the freezer (−18°C), observing a...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi Limited
2017-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2017/2812483 |