Effect of Enhanced Antimicrobial Fish Gelatin and Lactic Acid Coating on the Shelf Life of Fresh and Previously Frozen Shrimp
Hunter Songy,
Katheryn Parraga,
Wenqing Xu
et al.
Abstract: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 combinations on fresh and previously frozen (thawed) wild-caught shrimp. The samples were separated into four treatment groups: control (C), gelatin coating (G), lactic acid followed by gelatin coating (L), and gelatin in… Show more
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