Effect of vacuum impregnated fish gelatin and grape seed extract on moisture state, microbiota composition, and quality of chilled seabass fillets

•Fish gelatin-grape seed extract (FGG) showed synergistic preservative effect.•FGG retarded the water migration in seabass fillets during chilled storage.•FGG inhibited the growth of Pseudomonas, Aeromonas, and Shewanella.•Microbiota composition in chilled seabass was greatly changed by FGG.•FGG pos...

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Veröffentlicht in:	Food chemistry Jg. 354; S. 129581
Hauptverfasser:	Zhao, Xue, Chen, Lin, Wongmaneepratip, Wanwisa, He, Yun, Zhao, Lin, Yang, Hongshun
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	England Elsevier Ltd 30.08.2021
Schlagworte:	Animals Bass - microbiology fish Fish gelatin food chemistry Food Packaging Food Quality Food Storage - methods gelatin Gelatin - pharmacology grape seed extract Grape Seed Extract - pharmacology High-Throughput Nucleotide Sequencing magnetism Microbiota Microbiota composition microorganisms Moisture state Plant extract plate count Protein Pseudomonas putrescine Seafood Seafood - microbiology Spoilage storage Vacuum Vacuum infiltration water Water - analysis Fish gelatin Spoilage Plant extract Seafood Microbiota composition Moisture state Vacuum infiltration Protein
ISSN:	0308-8146, 1873-7072, 1873-7072
Online-Zugang:	Volltext
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