A study on new air supply terminals in mine fires

Li, K.; Yang, Shu; Liu, C.; Xie, Xinyi; Mei, Guo

doi:10.1201/9781315166599-27

Cited by 1 publication

(1 citation statement)

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“…Treatment with ε-Polylysine lowered the TVB-N, putrescine, cadaverine, and hypoxanthine and extended the shelf-life of shrimp [154]. The addition of ε-polylysine chitosan and carrageenan showed shelf life extension of Chinese shrimp (Fenneropenaeus chinensis) [155], and chitosan-based coatings combined with ε-polylysine and rosmarinic acid contributed to the reduction of TVB-N, TMA, and ATP-related compounds in Half-smooth tongue sole fillets [156]. A combination of plant, animal, and microbial-derived products showed the strongest preservative action than the independent use.…”

Section: Whey Protein-basedmentioning

confidence: 99%

Role of Natural Additives on Quality and Shelf Life Extension of Fish and Fishery Products

Vijayan¹,

Sivaraman²,

Visnuvinayagam³

et al. 2022

Natural Food Additives

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Fish and fishery products have drawn greater attention due to their high nutritional value owing to the presence of cheap superior quality proteins, essential fatty acids, and macro and micronutrients. But higher water content, non- protein nitrogen, and post mortem pH (6–7) in fish favor rapid spoilage by autolysis or putrefaction, and can result in health risk as well as economic loss. Moreover, the quality of fish is affected by species, harvesting season, handling and method of processing. Thus, application of food additives become necessary to maintain the shelf life, nutritional content, texture and flavor of the raw material as well as processed products. Considerable research is being done on applications of natural additives after the emergence of the concept ‘Green consumerism’ which resulted in decreased consumer preference for using synthetic food additives. In this background, this chapter will review the natural additives used for quality maintenance and shelf life extension of fish and fishery products.

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Section: Whey Protein-basedmentioning

confidence: 99%