Efficacy of mint (Mentha arvensis) leaf and citrus (Citrus aurantium) peel extracts as natural preservatives for shelf life extension of chill stored Indian mackerel

Author:

Viji Pankyamma,Binsi Puthanpurakkal Kizhakkathil,Visnuvinayagam Sivam,Bindu Jaganath,Ravishankar Chandragiri Nagarajarao,Srinivasa Gopal Teralandur Krishnaswamy

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference82 articles.

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2. Amerine MA, Pongborn RH, Roescler EB (1965) Principles of sensory evaluation of food. Academic Press, New York, p 602

3. AOAC (1989) Official methods and recommended practices of American oil chemists society, 5th edn. Association of Official Analytical Chemists, Champaign

4. AOAC (1998) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Washington

5. Babbar N, Oberoi HS, Uppal S, Patil RT (2011) Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues. Food Res Int 44:391–396

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