Effect of medium-chain dicarboxylic acids on salmon quality preservation. (IMAGE)

Zhejiang University

Effect of medium-chain dicarboxylic acids on salmon quality preservation.

Caption

This diagram illustrates the impact of azelaic acid (AZA), succinic acid (SUA), and glutaric acid (GLA) on the preservation of minced and sliced salmon, highlighting improvements in microbial inhibition, pH stability, color stability, weight loss reduction, and total volatile base nitrogen reduction.

Credit

Food Quality and Safety

Usage Restrictions

Credit must be given to the creator.

License

CC BY

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