Application of Black Cumin and Green Tea Extracts and Oils for Microbiological, Physicochemical, Textural and Sensorial Quality of Vacuum Packaged Rainbow Trout Fillets Stored at 2±1°C
Author:
Affiliation:
1. Department of Seafood Processing Technology, Faculty of Fisheries, Recep Tayyip Erdogan University, Rize, Turkey
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1880511
Reference58 articles.
1. Active and intelligent packaging
2. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets
3. Pharmacological and toxicological properties of Nigella sativa
4. Oxidative stability and Sensoric acceptability of functional fish meat product supplemented with plant−based polyphenolic optimal extracts
5. Effect of gelatin coating incorporated with cinnamon oil on the quality of fresh rainbow trout in cold storage
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