Improvement of oxidative stability and shelf life of Beluga (Huso huso) fillets using nanocomposite films constituted with Prunus armeniaca L. gum exudates (PAGE), Tragacanth gum (TG), fucoidan, and zinc oxide
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The high perishability of fish products, particularly Beluga (Huso huso) fillets, poses major challenges in maintaining quality during storage. This study aimed to develop bio-based nanocomposite coatings to reduce spoilage and extend shelf life. Fillets were ... ...
