Application of Ulva lactuca polysaccharide in the preservation of refrigerated of Lateolabrax maculatus fillets

This study aimed to explore the use of Ulva lactuca polysaccharide (ULP) as a preservative for perch (Lateolabrax maculatus) fillets stored under refrigeration at 4 °C. Fresh perch fillets were treated with ULP (7–10 kDa) and potassium sorbate, respectively, to evaluate their effectiveness in inhibi...

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書誌詳細

出版年:	Food Chemistry: X
主要な著者:	Yajun Huang, Biying Luo, Shuo Shan, Yijing Wu, Haiyan Lin, Feifei Wang, Chuan Li, Ruiyu Zhu, Chao Zhao
フォーマット:	論文
言語:	英語
出版事項:	Elsevier 2024-06-01
主題:	Ulva lactuca polysaccharide Lateolabrax maculatus Shelf life Microbiota composition
オンライン･アクセス:	http://www.sciencedirect.com/science/article/pii/S259015752400381X