Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage

Gelatin–Tea Tree Essential Oil Coating Improves the Quality, Flavor, and Micromolecular Metabolites of Squid (<i>Illex argentinus</i>) Muscle During Cold Storage

Squid muscle is delicious and nutritious, but it is highly susceptible to spoilage, severely limiting its market development. This study comprehensively evaluated the effects of gelatin (Gel), essential oil (Ess), and Gel + Ess coating on the quality, flavor, and microorganisms of squid muscle durin...

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Bibliographic Details
Main Authors: Huijuan Zhou, Jinlin Li, Chengwei Yu, Mingming Hu, Bizhen Zhong, Zongcai Tu, Bin Peng
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Foods
Subjects:
squid
refrigeration
coating film
volatile
microorganism diversity
Online Access:https://www.mdpi.com/2304-8158/14/7/1160
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