Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet-Reference-Cited by-同舟云学术

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Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet

Published:2021-09 Issue: Volume:29 Page:100675
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Atamanalp Muhammed,Ucar Arzu,Kocaman Esat Mahmut,Alak Gonca

Funder

Maa- ja MetsätalousministeriÖ

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference40 articles.

1. Biogenic amines formation in Atlantic bonito (Sarda sarda) fillets packaged with modified atmosphere and vacuum, wrapped in chitosan and cling film at 4 C;Alak;European Food Research and Technology,2011

2. Quinoa as polymer in edible films with essential oil: Effects on rainbow trout fillets shelflife;Alak;Journal of Food Processing and Preservation,2019

3. The impact of salt concentrations on the physicochemical and microbiological changes of rainbow trout caviar;Alak;Food Bioscience,2021

4. Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition;Alasalvar;Food Chemistry,2002

5. High oxygen and high carbon dioxide modiﬁed atmospheres for shelf-life extension of minimally processed carrots;Amanatidou;Journal of Food Science,2000

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Cured or fresh? Between fish maturation trends in restaurants and food safety: The case of dry-aged rainbow trout;Food Control;2024-11

2. A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation;Heliyon;2024-05

3. Effect of climate change on fillet quality and shelf‐life of Oncorhynchus mykiss under controlled conditions;Journal of the Science of Food and Agriculture;2023-10-19

4. Recent insight into nanotechnology in fish processing: a knowledge gap analysis;Nanotechnology;2023-07-06

5. Fabrication and characterization of colorimetric indicator for Salmon freshness monitoring using agar/polyvinyl alcohol gel and anthocyanin from different plant sources;International Journal of Biological Macromolecules;2023-06

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