Effects of slightly acidic electrolyzed water combined with ԑ-polylysine-chitooligosaccharide Maillard reaction products treatment on the quality of vacuum packaged sea bass (Lateolabrax japonicas)

In this study, a new natural preservative, ε-polylysine (ε-PL) and chitooligosaccharides (COS) Maillard reaction products (LC-MRPs), was prepared by Maillard reaction. The preservation effect of LC-MRPs combined with slightly acidic electrolyzed water (SAEW) pretreatment (SM) on vacuum-packed sea ba...

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Veröffentlicht in:	International journal of biological macromolecules 2024-03, Vol.260 (Pt 2), p.129554-129554, Article 129554
Hauptverfasser:	Lan, Weiqing, Shao, Zhe, Lang, Ai, Xie, Jing
Format:	Artikel
Sprache:	eng
Schlagworte:	Chitooligosaccharides Maillard reaction products (MRPs) ԑ-polylysine
Online-Zugang:	Volltext
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