The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage-Reference-Cited by-同舟云学术

The Effect of Pistacia atlantica ssp. Kurdica Essential Oil on Chemical, Microbial, and Sensorial Properties of Minced Fish (Oncorhynchus mykiss) during Refrigeration Storage

Published:2021-10-10 Issue:10 Volume:30 Page:1281-1291
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Hassanzadazar Hassan¹^ORCID,Fathollahi Mehdi¹,Aminzare Majid¹^ORCID,Mohseni Mehran²^ORCID

Affiliation:

1. Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, Iran

2. Department of Food and Drug Control, School of Pharmacy, Zanjan University of Medical Sciences, Zanjan, Iran

Funder

Zanjan University of Medical Sciences

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2021.1988019

Reference37 articles.

1. Antimicrobial activity of several essential oils on pathogenic and beneficial bacteria

2. AOAC. 2000. The American Oil Chemists’ Society, Official Method 965.33. In: Cunnif P, editor. Official Method 965.33. Peroxide Value of Oils and Fats Method. Vol. 9B16th ed. Washington, DC, USA: AOAC International, Chapter 41. p. 12

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

4. Biochemical Composition and Quality Parameters of Raw and Cooked Refrigerated Patagonian Crabmeat (Ovalipes trimaculatus)

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