The Effect of Muicle–Chitosan Edible Coatings on the Physical, Chemical, and Microbiological Quality of Cazon Fish (<i>Mustelus lunulatus</i>) Fillets Stored in Ice

The Effect of Muicle–Chitosan Edible Coatings on the Physical, Chemical, and Microbiological Quality of Cazon Fish (<i>Mustelus lunulatus</i>) Fillets Stored in Ice

Fishery products are highly perishable; therefore, effective preservation strategies are essential to maintain their freshness, quality, and shelf life. One promising approach involves the use of edible coatings formulated with natural extracts, such as muicle (<i>Justicia spicigera</i>)...

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Main Authors: José Alberto Cruz-Guzmán, Alba Mery Garzón-García, Saúl Ruíz-Cruz, Enrique Márquez-Ríos, Santiago Valdez-Hurtado, Gerardo Trinidad Paredes-Quijada, José Carlos Rodríguez-Figueroa, María Irene Silvas-García, Nathaly Montoya-Camacho, Victor Manuel Ocaño-Higuera, Dalila Fernanda Canizales-Rodríguez, Edgar Iván Jiménez-Ruíz
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
<i>Justiciera spicigera</i>
edible coating
cazon fish
quality
antibacterial activity
Online Access:https://www.mdpi.com/2304-8158/14/9/1619
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