The Effects of Packaging Techniques on the Trout Fillet’s carboxylic acid Profiles

Abstract
In this study, it had been aimed to work out the modification in carboxylic acid profiles of trout fillets keep for eighteen days in white goods conditions exploitation totally different packaging techniques (vacuum, stretch, chitosan coating (prepared with ethanoic acid or drink acid).

It was ascertained that totally different packaging fillets had different carboxylic acid ratios, specially treated with chitosan cluster gave higher results.

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Posted April 13, 2019 04:24