Inhibitory effect of chitosan and gelatin on the physical, chemical, organoleptic and mikrobiological quality of keumamah fish
Keumamah is a traditional fish product made from boiled and sun-dried skipjack, tuna, or mackerel. Keumamah has problems with quality decline and short shelf life. Chitosan, known for its antimicrobial properties, and gelatin, recognized for its ability to form protective layers and preserve food co...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | BIO Web of Conferences |
| Online Access: | https://www.bio-conferences.org/articles/bioconf/pdf/2025/07/bioconf_icfaes24_03002.pdf |
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