Effects of Edible Coatings on the Moisture Content and Lipid Oxidation of Pink Salmon (Oncorhynchus gorbuscha) Fillets during Three Months of Frozen Storage
The effects of a variety of edible coatings, cooked arrowtooth flounder coating (AFC), hydrolysed arrowtooth flounder protein (AFH), acid solubilized arrowtooth flounder protein (AFP), soy protein (SP), whey protein (WP) and non-coated fillets as control (NC) on the biochemical and physical...
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| Format: | Article |
| Language: | English |
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Asian Fisheries Society
2007-11-01
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| Series: | Asian Fisheries Science |
| Online Access: | https://www.asianfisheriessociety.org/publication/downloadfile.php?id=364&file=Y0dSbUx6QTBOVGsyTmpFd01ERXpOVFU0TVRNMU16a3VjR1Jt |