The impact of chitosan on seafood quality and human health: A review


Inanli A. G. , Tumerkan E. T. A. , EL ABED N., Regenstein J. M. , ÖZOĞUL F.

TRENDS IN FOOD SCIENCE & TECHNOLOGY, cilt.97, ss.404-416, 2020 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 97
  • Basım Tarihi: 2020
  • Doi Numarası: 10.1016/j.tifs.2020.01.029
  • Dergi Adı: TRENDS IN FOOD SCIENCE & TECHNOLOGY
  • Sayfa Sayısı: ss.404-416

Özet

Background: Seafood is highly susceptible to spoilage due to microbiological, chemical and enzymatic reactions, which are the principal causes of their quality deterioration. Therefore, greater consumer demand for high quality seafood along with a concern for the safety of the artificial preservatives currently used to prevent quality losses creates a challenge. Natural preservatives, such as chitosan biopolymer, are potential alternatives to maintain seafood quality by reducing microbial growth, increasing oxidative stability and protecting sensorial properties.