Fish Protein Coating to Enhance the Shelf Life of Fishery Products

2014 ◽  
pp. 98-124 ◽  
Keyword(s):  
Shelf Life ◽  
Fish Protein ◽  
Protein Coating ◽  
Fishery Products

scholarly journals Effects of rice protein coating enriched with essential oils on internal quality and shelf life of eggs during room temperature storage

2020 ◽  
Vol 99 (1) ◽  
pp. 604-611 ◽  
Author(s):  
P.G.S. Pires ◽  
A.F.R. Leuven ◽  
C.H. Franceschi ◽  
G.S. Machado ◽  
P.D.S. Pires ◽  
...  
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Room Temperature ◽  
Internal Quality ◽  
Room Temperature Storage ◽  
Rice Protein ◽  
Protein Coating ◽  
Quality And Shelf Life ◽  
Temperature Storage

Whey protein coating incorporated with essential oil, bioactive peptides and nanoparticle extends shelf-life of chicken breast slices

2021 ◽  
Author(s):  
Maryam Karimi-Dehkordi ◽  
Momeneh Ghaffarnezhad ◽  
Forogh Mohammadi ◽  
Maryam Ghirati ◽  
Maryam Rezaeifar ◽  
...  
Keyword(s):  
Essential Oil ◽  
Shelf Life ◽  
Whey Protein ◽  
Bioactive Peptides ◽  
Chicken Breast ◽  
Protein Coating

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

2021 ◽  
Author(s):  
Ardhra Vijayan ◽  
Gopalan Krishnan Sivaraman ◽  
Sivam Visnuvinayagam ◽  
Mukteswar P. Mothadaka
Keyword(s):  
Shelf Life ◽  
Essential Fatty Acids ◽  
Food Additives ◽  
Raw Material ◽  
Life Extension ◽  
Shelf Life Extension ◽  
Fishery Products ◽  
Processed Products ◽  
Fish And Fishery Products ◽  
Natural Additives

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.

scholarly journals Effect of kafirin protein coating on sensory quality and shelf-life of ‘Packham's Triumph’ pears during ripening

2011 ◽  
Vol 91 (15) ◽  
pp. 2814-2820 ◽  
Author(s):  
Sonya Buchner ◽  
Marise Kinnear ◽  
Ian J Crouch ◽  
Janet Taylor ◽  
Amanda Minnaar
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Protein Coating ◽  
Quality And Shelf Life
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