Ultrasound assisted treatment improves the preservation performance of chitosan-grafted-chlorogenic acid on refrigerated sea bass (Lateolabrax japonicus) fillets.

Published in: Journal of the science of food and agriculture (2022)

Overall, GUA treatment inhibited microbial growth, protein degradation, lipid oxidation, moisture migration, decomposition of umami substances, and deterioration of sensory quality in sea bass fillets. Finally, the shelf-life of sea bass fillets with GUA treatment was extended by an additional 9 days. The results showed that ultrasonic assistance further enhanced the effect of preservatives on aquatic products. © 2022 Society of Chemical Industry.

Keyphrases

risk assessment
drug delivery
drinking water
small molecule
replacement therapy
quality improvement
protein protein
binding protein