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Preparation of High-Quality Fermented Fish Product
05:17

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Mechanistic Suppression of Spoilage in Indian Mackerel (Rastrelliger kanagurta) Using Phase Change Materials: An

Ravi Harini1, Vidhyadharan A1, C K Sunil1

  • 1Department of Food Process Engineering, National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (NIFTEM-T), Ministry of Food Processing Industries, Government of India, Thanjavur, India.

Journal of Food Science
|July 8, 2026
PubMed
Abstract

Keywords:
GC‐MSIndian mackerelelectronic noselipid and protein degradationmuscle histologyphase change materialspoilage metabolite pathways

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