date:Nov 15, 2018
eer fish, yellow fin tuna, mackerel, etc.) revealed that the edible coating of chitosan, combined with pomegranate phenolic extract and lemon peel extract, on seafood enhance the biochemical, microbial and sensory qualities during chilled storage.
The standardisation of developed liquid natural product is at its final stage. This natural alternative for fish preservation is very cheap, easy to use (by spraying/dipping fish or can be incorporated in ice during the time of ice manufacturing), Sa