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International Journal of Food Properties Volume 22, 2019 - Issue 1

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Original Article

Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

Ainaz KhodanazaryDepartment of Fisheries, Faculty of Marine Natural Resources, Khorramshahr University of Marine Science and Technology, Khorramshahr, IranCorrespondence[email protected]

Pages 2057-2071 | Received 01 Aug 2019, Accepted 06 Dec 2019, Published online: 22 Dec 2019

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https://doi.org/10.1080/10942912.2019.1702997
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Ainaz Khodanazary & Behrooz Mohammadzadeh. (2023) Effect of alginate-gallic acid coating on freshness and flavor properties of Mackerel (Scomberomorus commerson) fillets under refrigerated storage. International Journal of Biological Macromolecules 249, pages 125999.
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Wanli Zhang & Jong-Whan Rhim. (2022) Functional edible films/coatings integrated with lactoperoxidase and lysozyme and their application in food preservation. Food Control 133, pages 108670.
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Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

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Quality characteristics of refrigerated mackerel Scomberomorus commerson using gelatin-polycaprolactone composite film incorporated with lysozyme and pomegranate peel extract

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