Combined effect of O2 scavenger and antimicrobial film on shelf life of fresh cobia (Rachycentron canadum) fish steaks stored at 2 °C
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- 作者：Sasikala Remyaa ; remya03cof@gmail.com" class="auth_mail" title="E-mail the corresponding author ; Chitradurga Obayya Mohanb ; Gudipati Venkateshwarluc ; Gopal Krishna Sivaramana ; Chandragiri Nagarajarao Ravishankarb
- 关键词：Active packaging ; Chitosan ; Ginger essential oil ; Cobia ; Oxygen scavenger
- 刊名：Food Control
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：71
- 期：Complete
- 页码：71-78
- 全文大小：828 K
文摘
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O2 scavenger application delayed lipid oxidation in chilled stored cobia fish steak.
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Antimicrobial chitosan film prevented surface spoilage of fish.
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Antimicrobial film showed good inhibition against LAB and Brochothrix thermosphacta.
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O2 scavenger application significantly reduced the growth of aerobic Pseudomonads.
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Storing in dual active packaging system doubled the shelf life of chilled fish.