Effects of chitosan combined with ε‐polylysine coating on flavor and texture quality of Chinese shrimp during refrigerated storage

Abstract We investigated the effects of chitosan (CH) combined with ε‐polylysine (ε‐PL) on the flavor and texture quality of Chinese shrimp refrigerated for 12 days. Shrimp samples were subjected to three preservation treatments (ε‐PL, CH, and CH + ε‐PL) and a control treatment. Sensory characterist...

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Bibliographic Details
Main Authors: Zhen Zhang, Yunpo Huang, Xuesong Guo, Xin Meng, Handong Wu, Fang Guo, Shu‐ai Zhang, Dandan Li
Format: Article
Language:English
Published: Wiley 2020-03-01
Series:Food Science & Nutrition
Subjects:
Online Access:https://doi.org/10.1002/fsn3.1432