α-Chitosan Coating as a Bio-preservative: Mitigating Spoilage and Extending the Shelf-life of Chilled Squid Rings
Bipina Biju, Sumer Kajala, Amala Nivi V, Mohamed Rizwan K, Aparna Sureshkumar M & Prabhutva Chaturvedi · Journal of Advances in Biology & Biotechnology · 2025
This study evaluated the effectiveness of a 0.5% α-chitosan edible coating in preserving the quality of squid (Uroteuthis duvaucelii) rings during chilled storage at 4 °C. The coated samples (Tα) and uncoated controls (C) were assessed over 8 days for physicochemical parameters (...
Open access
Research Article
10.9734/jabb/2025/v28i123426