Chemical stability of rainbow trout in icing medium containing pistachio (Pistachia vera) green hull extract during chilled storage

Author:

Nazeri Fatemeh Sadat,Soltanizadeh Nafiseh,Goli Sayed Amir Hossein,Mazaheri Sheida

Funder

Scientific Association of Isfahan University of Technology

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference37 articles.

1. Alçiçek Z (2011) The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage. Food Chem 128(3):683–688

2. AOAC (1996) Official methods of analysis of AOAC international, 16th edn. (AOAC Vols II). AOAC, Virginia

3. AOCS (2004a) Acid value. In: Official methods and recommended practices of the AOCS (Vol. Official method Cd 3d-63). AOCS Press, Champaign

4. AOCS (2004b) Peroxide value. In: Official methods and recommended practices of the AOCS (Vol. Official method Cd 8-53). AOCS Press, Champaign

5. Ashie I, Smith J, Simpson B, Haard NF (1996) Spoilage and shelf-life extension of fresh fish and shellfish. Crit Rev Food Sci Nutr 36(1–2):87–121

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