Impact of incorporating gallic acid-grafted-chitosan on the quality attributes of refrigerated chicken patties

• Published in: Food science of animal resources pp. 1266 - 1282
• Main Authors: Zhang, Huiyun, Li, Xinling, Cheng, Weiwei, Kang, Huaibin
• Format: Journal Article
• Language: English
• Published: 한국축산식품학회 01.11.2024
• Subjects: 축산학

To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the addition of GA-g-CH on the quality of chicken patties was investigated during a 15-day period un...