The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features-Reference-Cited by-同舟云学术

The effects of incorporated resveratrol in edible coating based on sodium alginate on the refrigerated trout (Oncorhynchus mykiss) fillets’ sensorial and physicochemical features

Published:2019-08-26 Issue:2 Volume:29 Page:207-216
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Bazargani-Gilani Behnaz^ORCID,Pajohi-Alamoti Mohammadreza

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s10068-019-00661-1.pdf

Reference38 articles.

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2. Bazargani-Gilani B, Aliakbarlu J, Tajik H. Effect of pomegranate juice dipping and chitosan coating enriched with Zataria multiflora Boiss essential oil on the shelf-life of chicken meat during refrigerated storage. Innov. Food Sci. Emerg. Technol. 29: 280-287 (2015)

3. Brannan RG. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels. J. Food Sci. 73: C36-C40 (2008)

4. Chytiri S, Chouliara I, Savvaidis IN, Kontominas MG. Microbiological, chemical and sensory assessment of iced whole and filleted aquacultured rainbow trout. Food Microbiol. 21: 157-165 (2004)

5. Connell J. Quality deterioration and extrinsic quality defects in raw material. Control of Fish Quality, Fishing News Books Ltd. Surrey, England. 31-35 (1995)

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