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Effect of some coating solutions on the quality of vacuum-packed fish fillets [electronic resource].

By:

Gab-Allah, Amal A

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Language: English Summary language: Arabic Description: p.3125-3138Other title:

تأثير بعض محاليل الغمر والشيتوزان على جودة شرئح سمك اللوت المعبئة تحت تفريغ [Added title page title]

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Mansoura university journal of agricultural sciences, 2009 v. 34 (4) Part A [electronic resource].

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In: Mansoura University Journal of Agricultural Sciences 2009.v.34 (4)Part ASummary: This study was carried out to examine the effect of dip treatment of different coatings of lactic acid, acetic acid, acetic + lactic, chitosan, lactic + chitosan or acetic + chitosan on the shelf life of vacuum-packed lout fish (Sciaena umbra) during chill storage assessed by chemical, microbiological and sensory parameters.

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This study was carried out to examine the effect of dip treatment of different coatings of lactic acid, acetic acid, acetic + lactic, chitosan, lactic + chitosan or acetic + chitosan on the shelf life of vacuum-packed lout fish (Sciaena umbra) during chill storage assessed by chemical, microbiological and sensory parameters.

Summary in Arabic.

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