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Effect of chitosan-based solutions applied as edible coatings and water glazing...
Soares, Nuno M.; Mendes, Tânia S.; Vicente, A. A.The aim of this research was to compare the effect of chitosan solutions on frozen salmon preservation with that of water glazing. For this purpose, three chitosan solutions (0.25%, 0.50% and 0.75% w/v) and water were applied in different amounts (6%, 8% and 11% of coated fillet weight) directly on the surface of frozen salmon. In order to accelerate the deterioration processes, salmon was stored during 14 week...
Data: 2013
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Origem: RepositóriUM - Universidade do Minho
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