Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
Gelatin coatings have been shown to successfully slow the oxidation of fresh foods. Furthermore, organic acids have proven effective in the inhibition of bacteria and the extension of product shelf life. The purpose of this study was to observe the effects of gelatin and lactic acid treatment combin...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-12-01
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| Series: | Fishes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2410-3888/10/1/2 |
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