Food chemistryNanofibersAnimalsAstacoideaFood PackagingFood Preservation
Multifunctional electrospun nanofiber films towards efficient deodorization and preservation of crayfish meat (Procambarus clarkii) via a triple-synergistic strategy.
Cheng Wang, ZiHan Wang, MengHuan Liu, Ning Jiang, Jia Kan, LiFang Liu, MingZhu Li, ZeFeng Yue, Hao Yu
Published: 202610.1016/j.foodchem.2025.147662
Abstract
Although aquatic products are nutritious, they are highly perishable and tend to develop undesirable odors. Traditional methods of preservation and deodorization often suffer from limitations including inadequate efficacy and safety issues. Here, we…
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