ArticleFood science & nutrition2018
The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (
Article in Food science & nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Bacterial nanocellulose films functionalized with Janus nanoparticles: Preparation and application in chicken meat preservation and safety.Scientific reports · 2026Article
- Whey Proteins and Bioactive Peptides: Advances in Production, Selection and Bioactivity Profiling.Biomedicines · 2025Review
- Lactoperoxidase: Properties, Functions, and Potential Applications.International journal of molecular sciences · 2025Review
- Microbial safety and chemical characteristics of sausage coated by chitosan and postbiotics obtained from Lactobacillus bulgaricus during cold storage.Scientific reports · 2025Article
- Use of Lactoperoxidase Inhibitory Effects to Extend the Shelf Life of Meat and Meat Products.Microorganisms · 2024Article
- Antimicrobial and Antioxidant Edible Films and Coatings in the Shelf-Life Improvement of Chicken Meat.Foods (Basel, Switzerland) · 2023Review
- A Novel Edible Coating Produced from a Wheat Gluten,Foods (Basel, Switzerland) · 2023Article
- Studying the microbial, chemical, and sensory characteristics of shrimp coated with alginate sodium nanoparticles containingFood science & nutrition · 2023Article
- Alginate Coating Charged by Hydroxyapatite Complexes with Lactoferrin and Quercetin Enhances the Pork Meat Shelf Life.Foods (Basel, Switzerland) · 2023Article
- Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review.Frontiers in nutrition · 2022Review
- Application of Natural Preservatives for Meat and Meat Products against Food-Borne Pathogens and Spoilage Bacteria: A Review.Foods (Basel, Switzerland) · 2021Review
- Recent Developments in Seafood Packaging Technologies.Foods (Basel, Switzerland) · 2021Review
- Alginate-Based Edible Films and Coatings for Food Packaging Applications.Foods (Basel, Switzerland) · 2018Review
- The combined effects of lactoperoxidase system and whey protein coating on microbial, chemical, textural, and sensory quality of shrimp (Food science & nutrition · 2018Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Growth and reproduction of gram-negative bacteria has a pivotal role in spoilage of seafood products. In order to identify the effect of lactoperoxidase system (LPOS), an antimicrobial activity was added to whey protein solution at the levels of 0 (control group), 1.25%, 2.5%, 5%, and 7.5%. Then, the shrimp samples were coated with immersion method and stored in the refrigerator for 16 days. In this period, the microbial tests of
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Registered trials
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