Effect of chitosan-epigallocatechin gallate coating on volatile flavor compounds retention in bighead carp (Aristichthys nobilis) fillets during chilled storage

The effects of chitosan-epigallocatechin gallate (EGCG) coating on sensory properties and retention of volatile flavor compounds (VFCs) in chilled bighead carp fillets were examined. Scores of odor and overall acceptability indicated that as compared with the control group and group coated with chit...

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Veröffentlicht in:	Food science & technology 2022-11, Vol.169, p.114027, Article 114027
Hauptverfasser:	Dai, Wangli, Wang, Wenjie, Gu, Saiqi, Xu, Mingjiang, Yao, Hongzheng, Zhou, Xuxia, Ding, Yuting
Format:	Artikel
Sprache:	eng
Schlagworte:	chitosan cold storage epigallocatechin gallate fish flavor Flavor preservation Freshness Freshwater fish Hypophthalmichthys nobilis octenol off odors Polyphenols principal component analysis Sensory analysis
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