Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and ‎sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet‎-Reference-Cited by-同舟云学术

Impact of Carboxymethyl Cellulose Coating Incorporated with Rosemary Essential Oil and ‎sodium Acetate on the Quality and Shelf Life of Rainbow Trout Fillet‎

Published:2020-12-28 Issue:1 Volume:30 Page:16-30
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Saeid Asr Elnaz¹,Naghibi Samaneh²,Mojaddar Langroodi Ali²,Moghaddas Kia Ehsan³,Meshkini Saeed²,Ehsani Ali⁴

Affiliation:

1. Food Science and Technology Department, Afagh Higher Education Institute, Urmia, Iran

2. Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, Urmia University, Urmia, Iran

3. Food Science and Technology Department, Maragheh University of Medical Sciences, Maragheh, Iran

4. Food Science and Quality Control Department, Nutrition Faculty, Tabriz University of Medical Sciences, Tabriz, Iran

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2020.1850586

Reference52 articles.

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2. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4°C

3. Effect of the addition of antimicrobial oregano (Origanum vulgare) and rosemary (Rosmarinus officinalis) essential oils on lactic acid bacteria growth in refrigerated vacuum-packed Tuscan sausage

4. Antioxidant and antibacterial activities of the essential oils obtained from seven Iranian populations of Rosmarinus officinalis

5. Essential oils: their antibacterial properties and potential applications in foods—a review

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