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Rostami H, Abbaszadeh S, Shokri S. Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets. J Food Sci Technol. 2017;54(10):3243-3250doi: 10.1007/s13197-017-2767-5.
Rostami, H., Abbaszadeh, S., & Shokri, S. (2017). Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets. Journal of food science and technology, 54(10), 3243-3250. https://doi.org/10.1007/s13197-017-2767-5
Rostami, Hosein, et al. "Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets." Journal of food science and technology vol. 54,10 (2017): 3243-3250. doi: https://doi.org/10.1007/s13197-017-2767-5
Rostami H, Abbaszadeh S, Shokri S. Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets. J Food Sci Technol. 2017 Sep;54(10):3243-3250. doi: 10.1007/s13197-017-2767-5. Epub 2017 Aug 28. PMID: 28974809; PMCID: PMC5602987.
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J Food Sci Technol. 2017 Sep;54(10):3243-3250. doi: 10.1007/s13197-017-2767-5. Epub 2017 Aug 28.

Combined effects of lactoperoxidase system-whey protein coating and modified atmosphere packaging on the microbiological, chemical and sensory attributes of Pike-Perch fillets.

Journal of food science and technology

Hosein Rostami, Sepideh Abbaszadeh, Sajad Shokri

Affiliations

  1. Health Research Center, Baqiyatallah University of Medical Sciences, Tehran, Iran.
  2. Department of Food Hygiene and Control, School of Veterinary Medicine, Shiraz University, Shiraz, Iran.

PMID: 28974809 PMCID: PMC5602987 DOI: 10.1007/s13197-017-2767-5

Abstract

The present study aimed to evaluate the efficacy of lactoperoxidase system-whey protein coating and modified atmosphere packaging (60% CO

Keywords: Lactoperoxidase system; Modified atmosphere packaging; Pike-Perch; Shelf-life; Whey protein

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