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International Journal of Food Properties Volume 20, 2017 - Issue 2
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Physicochemical, microbiological, and sensory attributes of chitosan-coated grass carp (Ctenopharyngodon idellus) fillets stored at 4°C

Dawei YuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaCorrespondence[email protected]
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Panying LiState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Yanshun XuState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Qixing JiangState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
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Wenshui XiaState Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, ChinaView further author information
Pages 390-401 | Received 06 Nov 2015, Accepted 04 Mar 2016, Published online: 20 Sep 2016

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Fereidoon Shahidi & Abul Hossain. (2022) Preservation of aquatic food using edible films and coatings containing essential oils: a review. Critical Reviews in Food Science and Nutrition 62:1, pages 66-105.
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Dawei Yu, Liying Wu, Joe M. Regenstein, Qixing Jiang, Fang Yang, Yanshun Xu & Wenshui Xia. (2020) Recent advances in quality retention of non-frozen fish and fishery products: A review. Critical Reviews in Food Science and Nutrition 60:10, pages 1747-1759.
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Dawei Yu, Joe M. Regenstein & Wenshui Xia. (2019) Bio-based edible coatings for the preservation of fishery products: A Review. Critical Reviews in Food Science and Nutrition 59:15, pages 2481-2493.
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Miaomiao Wu, Chenhui Li, Wenwen Du, Xiaoyuan Yang & Zunying Liu. (2018) Preparation of Chitosan/Rosemary Extract Nanoparticles and their Application for Inhibiting Lipid Oxidation in Grass Carp (Ctenopharyngodon idellus) during Cold Storage. Journal of Aquatic Food Product Technology 27:6, pages 759-770.
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Lixia Yu, Qixing Jiang, Dawei Yu, Yanshun Xu, Pei Gao & Wenshui Xia. (2018) Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at −18°C as affected by different methods of freezing. International Journal of Food Properties 21:1, pages 2100-2109.
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Dawei Yu, Yanshun Xu, Qixing Jiang & Wenshui Xia. (2017) Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp ( Ctenopharyngodon idellus ) fillets stored at 4 °C . International Journal of Food Science & Technology 52:2, pages 404-412.
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