Preparation and characterization of kafirin-quercetin film for packaging cod during cold storage.

This study mainly evaluated the physical properties of kafirin-quercetin (KQ) edible films and their application on the quality of cod fillets during cold storage. The results showed that the addition of quercetin significantly increased mechanical properties of KQ films, while decreased water vapor permeability, water solubility, and transparency. As quercetin was 0.